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.
|4||Flat cap mushrooms|
|8||Portobello mushrooms (Main)|
|3 cloves||Garlic, sliced|
|6 sprigs||Fresh thyme|
|3 Tbsp||Olive oil|
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- 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.