Marinated field mushrooms, beetroot and radish

Name: field mushrooms beetroot radish Mike McEnearney
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 1 bunch baby beetroots, trimmed, 1cm stalk left intact; 1 tbs extra virgin olive oil; 1/2 cup (10g) dried porcini mushrooms; 100g creme fraiche; 1 cup loosely packed picked watercress; 6 small breakfast radishes or red radishes, very thinly sliced (we used a mandoline); 2 tbs baby capers in vinegar, drained; 2 tsp balsamic vinegar; 800g large field or portobello mushrooms, stalks removed; 1/2 cup (125ml) extra virgin olive oil; 2 tbs balsamic vinegar; 1 garlic clove, crushed; 1/2 bunch thyme

Rate now

15m

1h 20m

Marinated field mushrooms, beetroot and radish

Jump to recipe

by Mike McEnearney

Chef and delicious. columnist

Apr 10, 2018

For this recipe, I find the bigger the mushrooms the better, as they will hold their moisture well when grilling, says Mike.

1 bunch baby beetroots, trimmed, 1cm stalk left intact
1 tbs extra virgin olive oil
1/2 cup (10g) dried porcini mushrooms
100g creme fraiche
1 cup loosely packed picked watercress
6 small breakfast radishes or red radishes, very thinly sliced (we used a mandoline)
2 tbs baby capers in vinegar, drained
2 tsp balsamic vinegar

Marinated mushrooms

800g large field or portobello mushrooms, stalks removed
1/2 cup (125ml) extra virgin olive oil
2 tbs balsamic vinegar
1 garlic clove, crushed
1/2 bunch thyme

Method

1.

Preheat the oven to 180°C.
2.

Toss the beetroots and oil in a small roasting pan and cover tightly with foil. Roast for 60-80 minutes or until tender. Set aside to cool slightly, then peel and halve beetroots.
3.

Meanwhile, to make the marinated mushrooms, preheat a barbecue or chargrill pan to medium-high heat. Add mushrooms and cook, turning halfway, for 5 minutes or until grill marks appear. Transfer mushrooms to a tray and add oil, vinegar, garlic, thyme, 1/2 tsp salt flakes and a pinch of ground black pepper. Gently toss to combine, then set aside for 1 hour to marinate.
4.

Place the dried mushrooms in a small food processor and whiz to a fine powder. Transfer to a bowl and stir through 1 tsp of the mushroom marinade oil and creme fraiche. Chill mushroom cream until needed.
5.

Spread mushroom cream on serving plates. Top with beetroot, mushrooms, watercress and radish. Scatter with capers and drizzle with 1 tbs mushroom marinade oil and balsamic to serve.