I recently discovered baking mushrooms maintains the earthy taste and deep flavours of mushrooms far better than any other cooking method. This dish is simple, quick, versatile and tastes – oh so good.
Brown, Swiss or Portobello Mushrooms have the most flavour
- Heat oven to 220 C.
- Tear mushrooms and place in 20cm diameter metal baking dish.
- Sprinkle with salt, black pepper, and fresh herbs of your choice. I like thyme or continental parsley.
- Dot with a few little knobs of butter – you need very little.
- Bake for 10 minutes.
- Serve as is as an innovative and healthy snack or starter. Alternatively makes a great breakfast or lunch dish if you spread sourdough toast with goats cheese and serve mushrooms on top of the goats cheese with a few extra herbs sprinkled on top.