Monday, June 2, 2014

Recipe: Meditteranean Roasted Mushrooms

This is a fantastic side dish, or could even work as a vegetarian main course. Me and the in-laws had these along side an absolutely fantastic Braai- I also reckon these would work very well in the side of a steak. There will often be a spill over of the flavoured butter once it's melted, mixed with some of the water in the roasting dish- save this liquor and use it to flavour soups/risottos.

Mediterranean Roasted Mushrooms (3 as a side dish, 2 as a main course with salad). 
7 large field mushrooms
6 tbsp butter (softened)
3 cloves garlic, finely chopped
Large handful fresh basil, chopped (plus extra for garnish if desired).
2 tsp vegetarian Worcestershire sauce
70g parmesan, grated
Plenty of black pepper

1.       Preheat the oven to 180C. Remove the stalks from the mushrooms and finely chop. Mix these together with all of the other ingredients. Place the mushrooms gill-side up on a roasting tray, lined with tin foil.
2.       Equally spoon the butter mixture over the mushrooms. Pour a little water in the bottom of the roasting tray (this stops the bottom of the mushrooms from drying out), and roast in the oven for 25 minutes.

3.       Remove from the oven and serve!

No comments:

Post a Comment