Ingredients
| 1kg portobello mushrooms | |
| 250g white button mushrooms | |
| 250g shiitake mushrooms | |
| juice and zest of 4 lemons | |
| 250ml olive oil, plus extra for grilling | |
| 4 cloves garlic, minced | |
| 2 tablespoons picked thyme | |
| 4 slices seeded sourdough bread | |
| 1 handful needle mushrooms | |
| ¼ cup flat-leafed parsley |
This is a fantastic side dish, stand-alone meal or even a breakfast dish with some fried eggs. Mushrooms have natural umami and therefore give off a lovely meatiness when cooked well and the acidity from the lemon brings out more flavour.
Instructions
| 1. | Heat the oven to 165°C. |
| 2. | Remove the stalks from the portobellos and if any mushrooms are larger than your palm cut them in half. |
| 3. | Place into a deep roasting tray. |
| 4. | De-stalk the button mushrooms, slice 5mm thick and add to the roasting tray. |
| 5. | De-stalk the shiitakes, cut in half and add to the rest of the mushrooms. |
| 6. | Mix the lemon juice, zest, oil, garlic, thyme and 3 liberal pinches of salt and add to the mushrooms. Mix well. |
| 7. | Cover the roasting tray with foil and cook in the oven for 30-35 minutes. They are ready when they are soft to touch. The mushrooms will have released a lot of their juice; this juice mixed with the lemon juice and olive oil is where the magic happens. |
| 8. | To finish, toast the sourdough preferably on a grill, liberally coating the bread with olive oil before grilling. |
| 9. | Place the cooked mushrooms, juice and all, into a large serving dish. |
| 10. | Pick the needle mushrooms apart and use to garnish the cooked mushrooms. |
| 11. | Finish with the picked parsley leaves. |
Recipes & food styling Hayden McMillan / Photography Amber Jayne-Bain
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