Barbecues don’t have to be all about meat. Chefs and ‘plant pushers’ Chad and Derek Sarno show you how to fire up your greens
TRY NEW FLAVOURS
One of our favourite ingredients is the maitake mushroom. When you press and sear a big fluffy one, it develops a dense, meaty texture and a satisfying browned flavour. Then, you can just barbecue it low and slow with some wood chunks or chips and baste it with barbecue sauce. If you can’ t find any maitake mushrooms, you can also use portobello or oyster ones.
This story is from the August 2018 edition of Marie Claire - UK.
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This story is from the August 2018 edition of Marie Claire - UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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