*500g/1 pound mushroom, button, swiss brown/cremini or 8 large (such as portabello)
*50g/3 tablespoons unsalted butter melted
*1 tablespoons olive oil
*Garlic cloves 2 finely chopped
°1/2 teaspoon each salt and pepper
+Optional finishing flavor:
°1 1/2 tbsp lemon juice
°1 teaspoon fresh thyme leaves (parsley is also good for colors)
Preheat the oven to 220 ° C/450 ° F (200 ° F fan).
Stir the mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spoon.
Place on a baking tray and grill for 25 minutes – do not stir or manage.
Take it out of the oven. If you use lemon and thyme, push the mushrooms together on one side of the tray, sprinkle the lemon and sprinkle the thyme and stir. Serve immediately!
How to roast large mushrooms (for example PORTABELLO)
(Video here for large mushrooms) Put the mushroom lid side down (i.e. stems facing up) in a medium-sized baking dish (so it’s rather warm – shrinking).
Place 1 teaspoon of butter on top of each mushroom, then use the rest to clean the edges (or carefully sprinkle the edges).
Sprinkle with olive oil and sprinkle with salt and pepper.
Roast for 20 minutes (soft but still slightly fixed) or 25 minutes (soft) – without rotation. There will be juices in the pan and many of them are assembled in mushroom hats.
Squeeze a little lemon juice and sprinkle with thyme. Serve mushrooms with pan juices (see notes to make suggestions).
1. Application suggestions: in the photo by mail with polenta (I use fast cooking) and garlic spinach, and on toast with ricotta. It is also nice to eat mashed potatoes or anything else to absorb all those juices (even low-carb cream mashed cauliflower!).