This recipe I share with you as an addition to the dishes I specifically developed for our Cooking Demonstrations at the 2016 Tasmanian Garlic & Tomato Festival. This is one of our favourite mushroom dishes. It is so simple! An ideal starter dish served on bruschetta or can be transformed into a side dish to accompany barbequed steak or game. Try roasting large field mushrooms this way and serve as a main dish topped with a spoonful of ricotta and a freshly dressed rocket salad dusted with gratings of Parmesan (Parmigiano Reggiano). Enjoy this simple meal with a glass of Italian red wine such as a Sangiovese blend with Cabernet Sauvignon, Merlot or a medium cellared Shiraz. Enjoy!
Medium sized Swiss brown/field mushrooms wiped clean
Sprigs of thyme
Finely sliced garlic
Chopped or crumbled dry chilli (seeds removed)
Salt and freshly ground black pepper
Olive oil and butter
Preheat oven to 180°C
- Place the mushrooms topside down onto a lightly oiled baking dish.
- Cut a cross in the stem of the mushrooms and place a slice of garlic in the cut together with some thyme.
- Sprinkle a little chilli around the outer edges of the mushroom caps and add more garlic if you wish.
- Add salt, pepper and olive oil. Place a small knob of butter on each.
- Place in the pre-heated oven to roast for about 25 minutes. After which time they will be ready for serving.
This recipe uses Tasmanian local seasonal ingredients and produce and herbs from my kitchen garden.