400g mixed mushrooms (such as cups and flats), sliced
100ml extra virgin olive oil
1 garlic clove, chopped
1 chilli, de-seeded and chopped
2 tbs Sherry or Red Wine Vinegar
2 tbs good quality egg mayonnaise
1 tbs coarsely chopped flat-leaf parsley
Char-grilled sourdough bread, to serve
1Preheat a chargrill or barbecue hotplate to medium-high. Place sliced mushrooms into a large dish, drizzle with oil. Toss to coat then spoon onto the chargrill or hotplate. Cook for about 2-4 minutes, turning the mushrooms so that they colour evenly.
2Sprinkle garlic and chilli over the mushrooms, season well and remove from barbecue onto a large serving platter. Drizzle with vinegar and allow to cool for 1-2 minutes.
3Drizzle the mayonnaise over the top of the mushrooms and sprinkle with parsley, serve with char-grilled sourdough bread.