"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."
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.
- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
- 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
Method
- 1Preheat 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.
- 2Bake mushroom parcels on a baking tray until tender and full of lovely juices (20-25 minutes). Serve with grilled sourdough.
Notes
Drink suggestion: Gutsy grenache.
Drink suggestion by Max Allen.