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Flathead, mushrooms and garlic

Jane and Jeremy Strode

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Flathead, mushrooms and garlic
Flathead, mushrooms and garlicNatalie Boog

This combination of mushroom, parsley and garlic is also great on toast or with chicken or fish. That's one of the many attractions of mushrooms; their versatility.

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Ingredients

  • 8 garlic cloves, unpeeled

  • 150ml olive oil

  • 150g pine mushrooms, trimmed, cleaned and sliced

  • 150g swiss brown mushrooms, rinsed quickly, dried and sliced

  • 100g butter

  • Sea salt

  • Freshly ground white pepper

  • Vegetable oil

  • 720g flathead fillets, skinned and deboned

  • 1 handful parsley leaves, chopped

Method

  1. Place garlic and oil in a saucepan and bring to the boil.

    Reduce heat to a gentle simmer and cook garlic until soft, about 30 minutes. Remove garlic from oil and reserve.

    Pan-fry mushrooms in 50g butter until golden brown, season and drain in a colander. Reserve.

    Heat a little vegetable oil and pan-fry flathead for 2 minutes each side or until just cooked. Remove from pan and add remaining butter. Allow to foam, add mushrooms, garlic and parsley.

    Spoon over fish and serve with mashed potato or sauted spinach.

    *The garlic can be stored in its oil in the fridge for months and added to any dish that requires garlic. The oil can be used for dressings, marinades and to cook with. Try adding a little oil instead of raw garlic to guacamole for a more rounded flavour.

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