Baked Mushrooms

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
30g butter
fresh herbs

1. Heat oven to 220 C.
2. Tear mushrooms and place in 20cm diameter metal baking dish.
3. Sprinkle with salt, black pepper, and fresh herbs of your choice. I like thyme or continental parsley.
4. Dot with a few little knobs of butter – you need very little.
5. Bake for 10 minutes.
6. 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.

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