The smell of mushrooms roasting with garlic and fresh thyme is as good as it tastes. A little drizzle of olive oil and the extra bite of the shallots will turn any combination of mushrooms into something quite magical.
Ingredients
| 4 | Flat cap mushrooms |
| 8 | Button mushrooms |
| 8 | Portobello mushrooms (Main) |
| 2 | Shallots, sliced |
| 3 cloves | Garlic, sliced |
| 6 sprigs | Fresh thyme |
| 3 Tbsp | Olive oil |
Directions
- Heat the oven to 200C.
- Clean the mushrooms with a damp paper towel, wiping off all traces of soil.
- Place mushrooms cap side down in a roasting dish and sprinkle over shallots, garlic and thyme. Drizzle on the olive oil and season with salt.
- Cover with foil and roast for 20 minutes, remove foil and cook for a further 5 minutes.
- Serve hot with a few grinds of white or black pepper at the last minute.