Baked mushrooms are a real delicacy in autumn, but you definitely didn't know this trick...
If you like to prepare different seasonal dishes, roasted mushrooms are almost certainly on your menu these days. These can be prepared throughout the year, as they are the most suitable type of right champignons, which you can get at all major grocery stores.
But be careful, don't throw away the juice that is produced when roasting mushrooms. Roast juice porcini mushrooms which is bursting with aromas and a refined taste, so it would be a shame not to use it in the preparation of other dishes. Also champignon juice. The world's greatest chefs like to use this "elixir" when preparing risotto, pasta or vegetables. You can also use them as a vegan addition to sauces and cream soups. Otherwise, already baked mushrooms are a treat in themselves.
Baked mushrooms
Ingredients
- 900 g of mushrooms
- 60 ml of olive oil
- salt, pepper
- thyme or rosemary
- 2 tablespoons of chopped parsley, chives, tarragon or other fresh herbs
Directions
- Clean the mushrooms and cut them into quarters. Place the rack in the middle of the oven and heat the oven to 190 °C. Drizzle the mushrooms with olive oil and season with salt and pepper.
- Transfer to a baking sheet lined with foil and spread in an even layer. Sprinkle with thyme or rosemary. Transfer to the oven and bake until the mushrooms release their liquid - about 15 minutes.
- Carefully drain the liquid into a separate container. Return the mushrooms to the oven and continue roasting until golden brown but still tender (about 30 minutes).
- Transfer them to a bowl and mix with parsley, chives or tarragon. Serve immediately.
