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.
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
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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