Chefs' Recipes

Jacques Reymond’s baked mushrooms

Australian Gourmet Traveller French recipe for baked mushrooms by Jacques Reymond.
Jacques Reymond: Baked mushrooms

Jacques Reymond: Baked mushrooms

Sharyn Cairns
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“There are a lot of wild mushrooms in the Jura and during the mushroom season everybody gets up early and walks through the forests and fields to pick them. This is a recipe for breakfast after picking.”

Ingredients

Method

1.Preheat oven to 200C. Place mushrooms in a single layer in a baking dish large enough to hold them snugly, season to taste, scatter over remaining ingredients. Bake, covered with foil, until just tender (10-12 minutes), serve immediately, scattered with extra thyme sprigs.

This recipe is from the July 2009 issue of .

Notes

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