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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.

By Brigitte Hafner
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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"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."


  • 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


  • 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.

  • undefined: Brigitte Hafner