chargrilled oyster mushrooms with smoked shallots, confit garlic & pin – Mount Zero Olives
Impress the dinner guests with Transformer Fitzroy's chargrilled oyster mushroom entree. Follow up with the Transformer gnocchi dish posted last week and watch
Ingredients
- 100ml Mount Zero Frantoio Extra Virgin Olive Oil
- 50ml Mount Zero Lemon Pressed Extra Virgin Olive Oil
- 2 Heads garlic, cloves peeled and kept whole
- 75g pine nuts
- 3 king oyster mushrooms, cut in half lengthways
- 2 large shallots, peeled and halved
- Mount Zero Pink Lake Salt, to taste
- 25g porcini powder (or blitz dried porcini mushrooms to a fine powder)
- Handful of chives, finely chopped
- Smoking chips as required
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