MAGGIE BEER'S ROASTED MUSHROOMS

Maggie Beer's Roasted Mushrooms image

Great with steak or at brunch as a side to an egg, stirred through pasta or on toasted sour dough bread as bruscetta.

Provided by JustJanS

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

400 g field mushrooms, quartered
400 g portobella mushrooms, quartered
175 ml verjuice
1 tablespoon finely chopped parsley, stalks
1 tablespoon chopped fresh oregano
sea salt
crushed black pepper
chopped parsley, to serve
extra virgin olive oil, to serve

Steps:

Preheat oven to 180c.
Place mushrooms, verjuice, parsley stalks, oregano, salt and pepper in a baking dish and toss to combine.
Roast until well cooked (this could take up to an hour, then transfer dish to stove top and cook until 1/4 of the liquid remains.
Sprinkle with the extra chopped parsley and enough olive oil to moisten a little.

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