This is based on an original Jacques Reymond recipe which I have modified slightly. If you love mushrooms, you will love this – it does not take long to do and is a great side dish or an entree!
Hints & Tips
- I only used Pine mushrooms but you can use any mix of wild mushrooms.
- Because my mushrooms were huge, I chopped them into pieces and cooked them. This recipe definitely serves 8 as a side dish.
- If you halve the quantity and the mushrooms are laid flat as one layer, just scatter the ingredients over the top without mixing them and cook in half the time.
- I used pecan nuts – hazel nuts work just as well!
- You can use an infused olive oil that compliments the flavours – I have tried this with plain olive oil as well as garlic-infused olive oil!
- GF, SF, Veg.
- Category: Baking & Roasting, Entree, Gluten Free, Side Dishes, Sugar Free, Vegetables, Vegetarian
Ingredients
- 1 kilogram Pine Mushrooms, Chopped
- 10 Shallots, Thinly sliced
- 12 Garlic Cloves, Thinly Sliced
- 1/2 cup Extra Virgin Olive Oil
- 100 grams Butter, Coarsely Chopped
- 4 tablespoons Pecan Nuts, Lightly Roasted & Coarsely Chopped
- 20 Sprigs of Thyme - Leaves Only
- 60 grams Parmesan Cheese, Shaved
Instructions
- Preheat oven to 200 degrees Celsius.
- Place mushrooms in a deep baking dish or cast iron pot.
- Scatter over all ingredients and mix well until combined.
- Bake, covered with foil, for 30 minutes.
- Serve immediately.
Leave a Reply