Oven Roasted Wild Mushrooms With Garlic And Thyme Food

GARLIC ROASTED MUSHROOMS WITH THYME

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Prepare the mushrooms by washing them, scrubbing off any dirt, and trimming the bottom of the stems. Slice any large mushrooms into smaller pieces. In a large bowl, toss the mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread them out in a single layer on the baking sheet.
• Bake the mushrooms for 15 to 20 minutes, until tender and dark brown. Enjoy warm!

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
• Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
• Serve immediately or keep at room temperature until ready to serve.

ROAST CHICKEN WITH WILD MUSHROOMS & GARLIC BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
• Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
• Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
• Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
• Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.

BALSAMIC-THYME ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
• Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
• Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

ROASTED MUSHROOMS WITH GARLIC

Steps:

• Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
• In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
• Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.