Glazed Mushroom Tagliata (literally “to cut” in Italian) is a fabulous alternative to steak on the braai! Make lots, because even the carnivores will go omnivore for this one. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #tagliata #salad #braai
Glazed Mushroom Tagliata
Serves 2
Ingredients
zest of 1 lemon
1 tsp chilli flakes
4 cloves garlic, finely grated
2 tbsp olive oil
2 tsp soy sauce
2 tbsp balsamic vinegar
¼ cup fresh parsley, chopped
4 Portabello mushrooms
80g rocket
salt and pepper
60g parmesan, to serve
2 fresh red chillies, to serve
Method
1 Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
2 In a large mixing bowl, combine the lemon zest, chilli flakes, garlic, olive oil, soy sauce, balsamic and parsley. Mix well. Add in the Portabello mushrooms and toss to coat. Once marinated, reserve excess marinade.
3 Grill the mushrooms on the braai, basting continuously with the leftover marinade.
4 Remove from the heat when tender and well glazed. Allow to cool slightly on a wire rack. Slice into 1 cm thick slices.
5 In a mixing bowl, season the rocket with salt, pepper and a drizzle of olive oil and balsamic vinegar. Toss to coat. Place rocket on a serving platter. Spread the mushrooms out over the rocket. Top with shavings of parmesan and slices of red chillies.