Roasted mushrooms
“Autumn's damp earth explodes with a profusion of rich and hearty mushrooms.”
- 500g mixed mushrooms, cleaned and thickly sliced
- 2 shallots, finely cut
- 2 cloves garlic, finely cut
- 50g Parmesan
- 50g butter
- salt and pepper
- extra-virgin olive oil
I love to do this with a mixture of mushrooms. Portabello, field, pine, slippery jacks and shitake work well. Mushrooms are best cleaned by wiping with a damp cloth.
Method
Pre-heat oven to 190C. Lay out 4 squares of foil and divide the mushrooms on each piece.
Sprinkle over the sliced shallots and garlic, the grated parmesan, a knob of butter, some salt and ground pepper.
Drizzle with extra-virgin olive oil and seal up the parcels.
Place on a baking tray in the oven and cook for 25 minutes.
To serve
Serve with grilled or roasted meat, toasted sourdough or tossed through pasta.
Serves 4
