Black garlic mushrooms

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Caramelised black garlic, lashings of brown butter, peppercorns and caperberries make these mushrooms absolutely sing with flavour. Serve with fried eggs and kale chips, or toss through pasta, serve with rice, or on toast.

Ingredients

4 T olive oil
2 x 300 g punnets Woolworths mixed exotic mushrooms
sea salt and freshly ground black pepper, to taste
150 g butter
4 cloves Woolworths black garlic, finely chopped (alternatively, use ordinary garlic)
1 T Woolworths green peppercorns
100 g caperberries and brine
4 free-range eggs, fried
kale chips, for serving (optional)

Cooking Instructions

Heat 2 pans over a very high heat. Add 1–2 T olive oil to each pan and fry the mushrooms in batches until golden brown in colour, seasoning as you go. Resist the urge to stir the mushrooms as this will make them soggy. Shake the pans occasionally to release them and let the other side brown.

Just before you finish the last batch, return all the mushrooms to the pans, divide the butter between them and allow to melt, shaking to coat.

Just as the butter browns, divide the garlic, peppercorns (or black pepper) and caperberries between the pans and allow to sizzle for 2 minutes.

Divide half the caperberry brine between the pans and serve immediately with the fried eggs and kale chips.