Sides
Oven-roasted mushrooms
Crisp and juicy in 20 minutes: hot tray, spacing, salt only at the end. The garlic-herb formula for 600 g mushrooms.
Method
- Preheat the oven to 220 °C (200 °C fan) and heat the baking tray too.
- Clean the mushrooms dry with a brush or cloth, do not wash them. Leave small ones whole and halve large ones.
- Toss with the oil, garlic and herb sprigs, still without salt.
- Spread on the hot tray with space between them. Mushrooms that touch steam each other.
- Roast for 15-18 minutes, turning halfway through. They are done when golden, slightly shrunken and crisp at the edges.
- Only now add salt, parsley and a squeeze of lemon.
Minnelea products for this recipe
The preserves used in this recipe.
Do not wash mushrooms, clean them dry: they soak up water and then steam instead of roasting. Salt only after the oven, otherwise it draws out water. For guests: fill large caps with the chopped stems, 100 g ricotta, 2 tbsp Parmigiano and one teaspoon of sun-dried tomato Paté, then 18–20 minutes at 200 °C.