Grilled Mushrooms with Charred Sourdough and Tarragon Aioli

04 Jan 2021

Grilled Mushrooms with Charred Sourdough and Tarragon Aioli

25 Minutes | easy | Serves 2

This simple dish is so delicious and works well at any time of day. You could also use portobello mushrooms, and feel free to add flavours to them before grilling. We think they work best grilled as they are, however, as there’s so much flavour in the aioli. You could also use a high quality shop bought mayonnaise for this, and add the garlic and tarragon.


  • 500g chestnut mushrooms
  • 2 egg yolks
  • 150ml oil
  • 1 clove garlic, crushed or grated
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • Handful tarragon leaves, chopped
  • 2 slices sourdough
  • Drizzle olive oil



First, make the aioli

First, make the aioli by combining the egg yolks and mustard in the bowl of a stand mixer with whisk attachment – you could also use a hand whisk. Begin adding the oil a drop at a time, whisking until completely incorporated before adding more. As the mayonnaise begins to thicken, begin adding the oil in a thin stream, until it’s all used up.

Recipe Image


Stir in the lemon

Stir in the lemon juice, garlic, tarragon and some salt and pepper. The aioli will take quite a lot of salt.

Recipe Image


Toss the mushrooms in a little oil and salt.

Recipe Image


Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to high. Once hot, thread the mushrooms onto skewers and grill them for 15-20 minutes, until soft and cooked through.​​​​​​​


Drizzle the bread

Drizzle the bread with olive oil and toast on the BBQ until lightly charred​​​​​​​.

Recipe Image


Serve the mushrooms

Serve the mushrooms and toast with plenty of the aioli and a drizzle of extra olive oil, if you like.​​​​​​​​​​​​​​

Recipe Image

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

Latest Recipes

Start Shopping Now!


Create The Ultimate Outdoor Dining Experience

With all Outback barbecues, quality is built in. Choose from exceptional charcoal barbecues and stunning firepits or create the ultimate dining experience with a 4 burner or 6 burner barbecue, in eye-catching stainless steel. With Outback it’s so easy to enjoy the outdoors season after season.

With premium barbecues and stunning, summer-and-beyond firepits, Outback has a range that includes some of the world’s most trusted products for the best in outdoor living.

View products
Outback Barbecues