There’s nothing simpler than a perfectly grilled mushroom. Earthy, soft and warm, it makes the ideal base for tasty and colourful toppings to really bring the flavour to life. We were inspired by this recipe not only for its spring tastes -fresh herbs, soft goat’s cheese and a rich seam of buttery walnut – but also for its compatibility with our Japanese teas.
Filled Portobello Mushrooms & Sencha
A light and versatile dish, enjoy at breakfast, brunch, lunch or even as a starter – just don’t forget the tea.
Serves: 2 | Time: 30-mins
For the grilled mushrooms
- 1 tbsp olive oil
- 2 Portobello mushrooms
- 100g/3½oz soft goats’ cheese
- 1 sprig thyme, leaves only
- 2 tsp honey
- freshly ground black pepper
- ½ garlic clove, finely sliced
- 30g/1oz walnut halves
For the beetroot and walnut salsa
- 4 small cooked beetroots, chopped
- ¼ onion, finely chopped
- handful fresh parsley, chopped
- 2 tsp balsamic vinegar
- 2 tbsp olive oil
- 30g/1oz walnut halves, chopped
Preheat the grill to medium. For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes. Divide the goats’ cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling. For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well. To serve, place the grilled mushrooms onto serving plates with a dollop of salsa. And, finally, pair with a great green tea – we recommend Japanese Sencha.
When enjoying spring vegetables – or any food for that matter – a well-made glass of tea might be all you need to finish the experience.
For light recipes like the above, we’d recommend something green and rich with umami flavour. To complement the soft earthiness of mushrooms and the sweet astringency of goat’s cheese, we’d recommend our most accessible Japanese green tea: Sencha, which is soft, thick and grassy.