Wednesday, 18 May 2016

ROAST GARLIC & THYME MUSHROOMS

As I mentioned in my previous post, my husband and I cooked for our friends last weekend. We started off with little snacks like truffle salami, olives, crisps, crudit├ęs and my favourite roquamole dip. Then for starter we made these mushrooms on a bed of rocket and we scattered them with black truffles although this isn't actually part of the recipe. For mains we had truffle pasta and then cheese followed by Fay's simple sachertorte. It was a HUGE meal but yum!

These mushrooms are super simple but delicious - they take about ten minutes to prepare and 30 to cook - they are also from Fay Ripley's second cook book like the sachertorte.

Ingredients for 4 people:

4 large portobello mushrooms
40g butter
1 tbsp fresh thyme leaves
1 tbsp olive oil
finely grated zest of 1 unwaxed lemon
2 garlic cloves, peeled and crushed 
1 tsp Dijon mustard
4 heaped tsp ground almonds


Preheat the oven to 180 C (fan). 200 C, gas mark 6.

Pop the mushrooms in an ovenproof dish, cut the butter into little knobs and scatter on top.



In a bowl, mix together the thyme leaves, oil, lemon zest, garlic and Dijon mustard. Then spoon on top of the mushrooms and sprinkle over the almonds. This was a bit fiddly for me and mine weren't as "neat" as I hoped but I don't think it matters!




Roast in the oven for 25-30 minutes or until the topping is golden. Season generously and serve.




I served mine on a rocket salad however they would go very very well with garlic bread or they would even work as a side with a steak. I am a huge fan of stuffed mushrooms but normally they are covered in cheese so this is a lighter way of doing them. I had to use dried thyme as what I thought was thyme in the garden, was actually mint! I do think fresh thyme works a lot better however they were still great.  A great quick and easy dish to do for a dinner party.


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