Prosciutto wrapped mushrooms with Pine & Pink Peppercorn Butter

Pine needles have a lovely ‘Christmassy’ flavour & aroma a bit like rosemary. They are packed with vitamin C & a fun foraging activity for empowering the kids!

1 generous handful of pine needles (you can order from a florist too or use rosemary)
250g butter, melted, cooled
2 Tbsp. Thyme leaves
6 Portobello or field mushrooms
100g walnuts, roughly chopped
6 pieces of prosciutto, to wrap mushies
1 tsp. pink peppercorns, lightly crushed
Sea salt

Preheat oven to 180 C. To make the butter, place the pine needles, melted butter & thyme in a blender & whiz to combine. Cover overnight for flavours to develop. Smear the butter generously onto the mushrooms & sprinkle with a little crushed pink peppercorns, top with the walnuts & wrap each mushroom in a piece of prosciutto, sprinkle with remaining pink peppercorns & sea salt & bake in a hot oven for 15-20 minutes until golden & fragrant.

Enjoy these next to steak & a fresh garden salad! 


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