Garlic Roasted Mushrooms

Ingredients

• 30g unsalted butter (note 1)

• 2 garlic cloves*, finely minced

• 1/2 tsp cooking salt

• 1/2 tsp black pepper

• 4 big mushrooms (portabello, BBQ flat/field mushrooms, 10+ cm wide,stalks trimmed)

• 1/2 tbsp extra virgin olive oil

• 2 tsp chives or parsley to serve (finely chopped, to serve)

Directions

1. Preheat oven to 220 degrees (200 degrees fan-forced)

2. Melt butter Place the butter, garlic, salt & pepperin a heatproof jug. Microwave on high for 45 seconds or until the butter is melted, then stir

3. Prepare mushrooms Brush the mushroom caps (smooth side) with garlic butter, then place on a tray, gills side up (ie stalk facing up). Brush the remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug. Drizzle with olive oil.

4. Cook mushrooms Roast for 25 minutes, then flip the mushrooms. Brush the mushroom with the tray juices, then roast for a further 10 minutes or until the centre of the mushrooms is tender.

5. Serve Transfer to plates, sprinle with chives or parsley, if desired, and drizzle with the tray juices

6. Note I have been known to top the mushrooms with a slice of swiss cheese and return to the oven for a few minutes

Recipe Notes

1. Using both butter & olive oil is key here. While I love the flavour of butter, it burns at high temperatures and the mushrooms won't brown very well. This is easily rectified by adding a bit of oil so you get the best of both worlds!

Comments

• First tasted at Clare with the Syvertsens, delicious