Ah, the garlic mushroom... is there anything nicer? These ones here are incredibly moreish and because they are so large, they also make the perfect focus of a meal or barbecue, in the place of meat. You can cook them either on the barbecue or on a grill – just remember to make enough (two should be enough, but my friends gobbled three each, no probs).
8 large flat mushrooms
8 cloves of garlic8 tbsp olive oil
Large handful of parsley
Finely chop the garlic and parsley and mix with the oil in a small bowl. Peel the mushrooms and trim the stalks. Grill or barbecue under cooked through and oozing juice. Add a good spoonful of the garlic/parsley mix and a liberal sprinkling of salt – the parsley counteracts much of the strength of the garlic (so your breath will stay relatively sweet!) and makes them look lovely, too.