Many friends often ask me how we cook out mushrooms at my work because they taste so good, and want to be able to cook them the same at home.
The truth is however, the reason mushrooms taste so great at my work and other restaurants is because they cook them in lots and lots AND LOTS of butter.
At my friends’ request, and at my own bodies request I have come up with a recipe for fantastic mushrooms that do not contain too much butter and are great served with anything from toast and goats cheese, a salad or to accompanying any main meal.
100g button mushrooms
250g of mixed mushrooms such as shitake, field, Swiss brown and oyster
1 bunch lemon thyme
2 whole bulbs garlic, broken into groups of 2 or 3 cloves
2 tablespoons extra virgin olive oil
1 tablespoon butter
10ml truffle oil (optional but well worth it!)
20 ml balsamic vinegar
A good pinch of salt
Freshly cracked pepper
Preheat oven to 200 degrees Celsius. In an ovenproof tray place the whole button mushrooms, and other mushrooms. For the larger and grouped mushrooms such as field and oyster simply pull them apart with your fingers until similar in size to the button mushrooms. To the same tray add the thyme stalks, garlic, butter, olive oil, salt and pepper.
Gently toss and place into the hot oven. Allow to roast for 10-15 minutes before turning the oven down to 170 degrees Celsius. The high heat allows the mushrooms to start to caramelise with the butter and olive oil with out getting soggy.
Continue to cook for another 10 minutes and add the truffle oil and balsamic vinegar. Place back in oven for a further 5 minutes.
To serve, pop the roasted garlic cloves out of the skins, and mix back with the mushrooms. Serve with any of your desired accompaniment.
Serve 2 on toast, or up to 4 as a side dish.