Name: Roast mushrooms with goat’s curd
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 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 extra-virgin olive oil (¼ cup); 8 slices of sourdough, toasted, to serve; To serve: baby rocket leaves and goat’s curd

Roast mushrooms with goat’s curd

Hearty vegetarian.

Serves 4

Prep

Cook

15M

Total

20M

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Ingredients

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 extra-virgin olive oil (¼ cup)

8 slices of sourdough, toasted, to serve

To serve: baby rocket leaves and goat’s curd

Method

Main

1.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.

2.Serve mushrooms drizzled with the pan juices, and toast, rocket and goat’s curd passed separately.

Styling by Adelaide Lucas

Styling by Emma Knowles

Ingredients

Method

Main

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