Michael Daniel

Wild Mushroom Kibbeh

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

There is something beautiful about discarding nothing and having no waste in the kitchen. These lovely little kebabs look rustic and taste great using rosemary stems as a skewer. This is an ideal dish for a summer barbecue, but it cooks just as well under a grill to serve for brunch.

Ingredients

  • rosemary stems 4, approx. 10–15 cm (4–6 in) long
  • shiitake,

Method

  1. Remove the rosemary leaves from the stems, saving the leaves for another dish.
  2. Skewer the rosemary stems through the centre of the mushrooms, dividing the types evenly. Brush the mushrooms with half the olive oil.
  3. Grill on the barbecue, or under a well-preheated grill, for 5–6 minutes, turning occasionally.
  4. Dress the salad leaves with the remai