Ingredients for Maggie Beer's Roasted Mushrooms
- Field Mushrooms
- 500g mixed mushrooms (cremini, shiitake, oyster – your choice!)
- 2 tablespoons verjuice
- 2 tablespoons fresh, chopped parsley
- Fresh Oregano
- Sea Salt
- Black Pepper
- Extra Virgin Olive Oil
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How to Make Maggie Beer's Roasted Mushrooms
- Preheat your oven to 180°C (350°F).
- In a large oven-safe baking dish, combine 500g mixed mushrooms (cremini, shiitake, oyster – your choice!), 2 tablespoons verjuice, 2 tablespoons chopped fresh parsley stalks, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Toss gently to coat.
- Roast for 45-60 minutes, or until the mushrooms are deeply browned and tender. Transfer the baking dish to the stovetop over medium heat.
- Simmer, stirring occasionally, until the liquid has reduced by about ¾, leaving approximately ¼ of the original amount (this should take around 15-20 minutes).
- Remove from heat and stir in 2 tablespoons of fresh, chopped parsley and 1 tablespoon of extra virgin olive oil. Taste and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
0g
Carbs
1g
