Bbq mushrooms with figs and bresaola

by Ed Halmagyi


  • 12 medium Swiss Brown mushrooms
  • 2 Tbsp olive oil
  • 1 tsp ground nutmeg
  • salt and pepper
  • 2 Tbsp dark brown sugar
  • 4 figs, quartered
  • 1 eschalot, minced
  • ¼ bunch lemon thyme, chopped
  • 120g shaved bresaola
  • 2 Tbsp pepitas
  • 1 tsp balsamic vinegar
  • 2 Tbsp ricotta


1 Toss the mushrooms in olive oil, nutmeg, salt and pepper then barbecue until lightly blackened.
2 Place the sugar in a large frying pan and set over a medium heat. Once caramelised, cook the figs briefly.
3 Serve the mushrooms topped with eschalot, thyme, bresaola, pepitas and the figs, then drizzle with balsamic vinegar and sprinkle with ricotta.