Garlic butter roasted mushrooms
If you love mushrooms, this recipe is sure to delight you! Portobello and oyster mushrooms are roasted until beautifully tender, caramelised and full of flavour, coated in a fragrant garlic butter. Lemon and balsamic vinegar add the acidity needed to balance the richness of the butter, while chilli flakes bring a subtle spicy kick.
Ingredients
- 600 grams portobello mushrooms
- 400 grams oyster mushrooms
- 125 grams unsalted butter
- 4 tsp olive oil
- 4 garlic cloves
- 1 Tbsp balsamic vinegar
- 1 lemon juice and zest
- 1 tsp chilli flakes or crushed red pepper
Instructions
- Preheat the oven to 220°C fan-forced.
- Arrange the mushrooms in a single layer in a large baking tray. If any of the mushrooms are particularly large, cut them in half or into quarters.
- Melt the butter together with the olive oil. Add the finely chopped garlic. Pour the garlic butter over the mushrooms and shake the tray gently to coat them evenly. Season with salt and plenty of freshly ground black pepper. Transfer to the oven and roast for 30 minutes.
- Remove the mushrooms from the oven and add the balsamic vinegar and 1 tablespoon of lemon juice. Return to the oven and roast for a further 10 minutes.
- Drizzle with the remaining lemon juice, sprinkle with chopped parsley and toss gently to combine. Serve immediately, garnished with lemon zest and chilli flakes or crushed red pepper.