Maggie Beer's Roasted Mushrooms |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Great with steak or at brunch as a side to an egg, stirred through pasta or on toasted sour dough bread as bruscetta. Ingredients:
400 g field mushrooms, quartered |
400 g portobella mushrooms, quartered |
175 ml verjuice |
1 tablespoon finely chopped parsley, stalks |
1 tablespoon chopped fresh oregano |
sea salt |
crushed black pepper |
chopped parsley, to serve |
extra virgin olive oil, to serve |
Directions:
1. Preheat oven to 180c.
2. Place mushrooms, verjuice, parsley stalks, oregano, salt and pepper in a baking dish and toss to combine.
3. Roast until well cooked (this could take up to an hour, then transfer dish to stove top and cook until 1/4 of the liquid remains.
4. Sprinkle with the extra chopped parsley and enough olive oil to moisten a little.
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