"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
- 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.
Drink suggestion: Gutsy grenache.
Drink suggestion by Max Allen.
The Latest from Gourmet Traveller
- DestinationsThe best places to visit in Queenstown, New ZealandYesterday 2:30am