Snacks and sides

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.
Mushroom parcelsBen Dearnley

“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.”



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.

Drink suggestion: Gutsy grenache.

Drink suggestion by Max Allen.


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