The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast mushrooms with goat’s curd

You'll need

4 each of pine and field mushrooms 200 gm shiitake mushrooms 1 lemon, finely grated rind and juice only 2 cloves of garlic, finely chopped 1 tbsp thyme leaves 60 ml (¼ cup) extra-virgin olive oil 8 slices of sourdough, toasted, to serve To serve: baby rocket leaves and goat’s curd


  • 01
  • Preheat oven to 180C. Place mushrooms in a roasting pan, scatter with lemon rind, garlic and thyme, drizzle with olive oil and season generously with sea salt and freshly ground black pepper. Roast mushrooms until tender (about 15 minutes), drizzle with lemon juice.
  • 02
  • Serve mushrooms drizzled with the pan juices, and toast, rocket and goat’s curd passed separately.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.