Name: Mushroom parcels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 gm mixed mushrooms, such as portobello, enoki, king brown, shiitake and Swiss brown, large ones halved or quartered; 80 ml (⅓ cup) extra-virgin olive oil; 60 gm butter; 4 garlic cloves, thinly sliced; 8 thyme sprigs; Thickly sliced sourdough, brushed with olive oil and grilled, to serve

Mushroom parcels

These roasted mushrooms are simply prepared with thyme and garlic, allowing the vegetables to shine. Pair with toast, polenta or roast chicken - this dish is all about versatility.

Serves 4

Prep

15M

Cook

25M

Total

40M

“Autumn is a great time for mushrooms,” says Brigitte Hafner. “If you’re lucky enough to find wild mushrooms such as pine or slippery jack, throw them in.”

Ingredients

500 gm mixed mushrooms, such as portobello, enoki, king brown, shiitake and Swiss brown, large ones halved or quartered

80 ml (⅓ cup) extra-virgin olive oil

60 gm butter

4 garlic cloves, thinly sliced

8 thyme sprigs

Thickly sliced sourdough, brushed with olive oil and grilled, to serve

Method

1.Preheat oven to 190°C. Lay two large pieces of baking paper on a large piece of foil. Toss mushrooms in olive oil, then place one-quarter in the centre of paper, top with one-quarter butter, garlic and thyme, season to taste and wrap tightly. Repeat with remaining ingredients to make three more parcels.

2.Bake mushroom parcels on a baking tray until tender and full of lovely juices (20-25 minutes). Serve with grilled sourdough.