Recipe video above. Here’s a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour – but the dominant flavour is still butter (and garlic!).
The lemon and thyme finishing touch is optional – it’s terrific plain – it’s an extra flavour option.
Serves 2 as a main, 4 – 5 as a side.
Ingredients
- 500g / 1lb mushrooms , button or Swiss brown / cremini OR 8 large (like portabello)
- 50g / 3 tbsp unsalted butter , melted
- 1 tbsp olive oil
- 2 garlic cloves , finely minced
- 1/2 tsp each salt and pepper
Optional finishing flavour:
-
- 1 1/2 tbsp lemon juice
- 1 tsp fresh thyme leaves (parsley also good for colour)
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Recipe video above. Here’s a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour – but the dominant flavour is still butter (and garlic!).
The lemon and thyme finishing touch is optional – it’s terrific plain – it’s an extra flavour option.
Serves 2 as a main, 4 – 5 as a side.
Ingredients
- 500g / 1lb mushrooms , button or Swiss brown / cremini OR 8 large (like portabello)
- 50g / 3 tbsp unsalted butter , melted
- 1 tbsp olive oil
- 2 garlic cloves , finely minced
- 1/2 tsp each salt and pepper
Optional finishing flavour:
-
- 1 1/2 tbsp lemon juice
- 1 tsp fresh thyme leaves (parsley also good for colour)
Prevent screen from sleeping
