• Grilled Mushrooms
    • 5 oz. brown button mushrooms, quartered (140g)
    • 4.5 oz. shiitake mushrooms, roughly torn in half (120g)
    • 1 clove garlic, crushed with the side of a knife
    • ¼ cup olive oil, (60 ml)
    • 1 lemon, finely shave the peel to get 3 strips, then juice to get 2 tbsp
    • ¼ oz. thyme sprigs, (5g)
    • 1.5 tsps maple syrup
    • 1.5 tsps flaked sea salt
    • black pepper
    • 1 dried cascabel chile
  • Confit Garlic Hummus
    • 2 heads garlic, top fifth cut off to expose the cloves
    • 2 tbsps olive oil
    • flaked sea salt and black pepper
    • 3 tbsps ice-cold water
    • 2 tbsps lemon juice
    • 2 tbsps tahini
    • 2 cups cooked chickpeas, (300g)
  • 1 tbsp dill, roughly chopped
  • 1.5 tsps parsley


1. For the mushrooms: Heat a large grill pan on high heat and add all the mushrooms, spread out (you may need to do this in batches, depending on the size of your pan). Grill for about 8 minutes, turning throughout, until all sides have dark char marks. Add the mushrooms to a medium bowl with the crushed garlic, olive oil, lemon strips, lemon juice, thyme, maple syrup, salt, and a generous grind of pepper. Mix well.
2. Add the dried chile to the grill pan and cook for 4 minutes, until fragrant. Roughly chop the chile and add it, along with its seeds, to the bowl with the mushrooms and set aside to marinate for 1–2 hours.
3. For the hummus: Preheat the oven to 425˚F (200˚C/392˚F convection). Drizzle the heads of garlic with 1 tbsp of the olive oil and sprinkle with a little salt and pepper. Wrap tightly in aluminum foil and place in the oven for 40 minutes, until the cloves have softened and are golden brown. Remove the foil and, when cool enough to handle, squeeze out the cloves, discarding the papery skins.
4. In a food processor, combine the cooked garlic, water, lemon juice, tahini, chickpeas, remaining 1 tbsp olive oil and 3/4 tsp salt. Blitz until smooth, scraping down the sides of the bowl as you go, if necessary.
5. Spread the hummus in a shallow bowl, creating a large well in the center with the back of a spoon. Stir the dill and parsley into the mushrooms, then spoon into the well, along with the oil and aromatics. Serve at once.


The hummus will keep for up to 3 days in the fridge, covered with a little oil so the surface doesn’t form a crust. The mushrooms, however, are best grilled on the day of serving, as they become limp and less meaty when they spend time in the fridge.


Yotam Ottolenghi


4 servings



Asian : Middle Eastern