Name Button Mushrooms in Vine Leaves


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* 20 medium button mushrooms, about 250 g (8 oz)
* 24 vine leaves
* 150 ml (1/4 pint) olive oil
* 2 large garlic cloves, finely chopped
* 3 tablespoons finely chopped parsley
* salt and pepper
* parsley sprigs, to garnish

1. Wipe the mushrooms with a damp cloth and trim the stalks so that they are level with the mushroom caps. If they are very long or woody, remove them altogether.
2. Soak or blanch the vine leaves in boiling water according to whether they are preserved or fresh. Follow the instructions for preparation on the packet. Four extra leaves are allowed for in case of tearing.
3. Put the olive oil in a jug. Spear a mushroom with a bamboo skewer and dip it into the oil, leave for a couple of seconds to absorb the oil, then remove and shake off the excess. Place the mushroom, stalk-side up, on a plate. Prepare the remaining button mushrooms in the same way.
4. Press 2-3 small pieces of garlic into the stalk or the stalk cavity of each mushroom, then sprinkle with a little parsley, pressing it down with the back of a spoon. Season with salt and plenty of freshly ground black pepper.
5. Place the vine leaves on a flat surface, vein-side up, and brush each one with a little oil, then place a mushroom in the centre of each vine leaf. Carefully fold over the portion of the leaf to the left of the stem, then the right, then the sides and finally cover the mushroom with the top of the leaf. Brush the vine parcels with a little more oil and put them on a plate, rounded-side upwards.
6. Place the mushrooms on an oiled hinged grill and cook over the hot coals on a preheated barbecue for 5 minutes, turning after 2 1/2 minutes. Serve the mushrooms very hot in the vine leaves, garnished with parsley sprigs. Guests can either remove the vine leaves or eat them in the crispy wrappings.

Serves: 4-6

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