Recipes from Wimbledon: mushrooms roasted in maple syrup and cinnamon, tender stem broccoli, rocket and tarragon
Cooking time: 45 minutes Serves: 8
Ingredients:
250g chestnut mushrooms
250g button mushrooms
90g enoki mushrooms
200g oyster mushrooms
250g shitake mushrooms
150ml olive oil
90ml sherry vinegar
1 ½ tbsp ground cinnamon
50g thyme sprigs
5 garlic cloves, crushed and chopped
80g maple syrup
200g tender stem broccoli
½ tbsp rapeseed oil
1 ½ tbsp sunflower seeds
1 small fresh red chilli, deseeded and cut into fine strips
¼ tsp crushed chilli flakes
100g rocket salad
1 small bunch flat leaf parsley, chopped
1 tbsp tarragon, chopped
½ tbsp lemon juice
½ tbsp Maldon sea salt
1 tsp cracked black pepper
½ tbsp rapeseed oil
Method:
1. Heat the oven to 220C (430F, Gas 7).
2. Put a grill pan on the stove to heat.
3. Clean the shitake, chestnut, button and oyster mushrooms, chop into different sized pieces.
4. Place the mushrooms on a tray with the olive oil, sherry vinegar, cinnamon, thyme and crushed garlic> Mix well and roast for 15 minutes at 220C, stirring every 5 minutes.
5. Add the enoki mushrooms and cook in the oven for a further 5 minutes.
6. Add the maple syrup and cook in the oven for a further 5 minutes.
7. Take the mushrooms out of the oven and remove the thyme sprigs.
8. Wash the tender stem broccoli and pat dry, then brush with the rapeseed oil and place on the grill pan. Grill on both sides, season the broccoli, remove from the pan and leave to cool.
9. Roast the sunflower seeds in the oven for about 2 mins at 220C.
10. Mix the mushroom with the chilli flakes, parsley, tarragon, lemon juice and the red chilli. Season and taste.
Assemble:
1. Put the mushrooms on a platter/bowl, add the tender stem broccoli, sprinkle the sunflower seeds on top.
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