Roast Mushrooms -a breakfast of champions. These mushrooms are perfect for the morning meal, for brunch, as a first course later in the day or as a BBQ in the evening. Spiced oil is spooned into large mushrooms which are then roasted before some creamy burrata is placed on the warm mushrooms. I know that you will love this dish, especially if you like egg-free breakfasts.
The idea for this dish comes from Ottolenghi’s Simple. He tosses sliced mushrooms in the oil before roasting them but I have a love of whole roasted mushrooms. The oil mix he uses is pure genius! As always, I never feel constrained by Ottolenghi’s recipes and will adapt them to what is in our kitchen, pantry and garden. As we do not eat eggs, I make our usual stunning substitution – burrata. Its outer layer has the texture of cooked eggwhite and the inside is soft and creamy. If you want to check his original recipes, see his books and his Guardian column.
By the way, these mushrooms are great in burgers – pair them with halloumi, grilled zucchini, cos lettuce and onions caramelised with a touch of brown sugar. Add slices of tomato and pickled beetroot if you wish.
Similar recipes include Mushrooms with Barley and Preserved Lemon, Pan Fried Mushrooms in Butter, Roasted Mushrooms with Butternut and Spinach, Mushrooms and Black Rice, and Mushrooms in Terracotta.
Browse all of our Mushroom dishes and recipes using Burrata. Ottolenghi recipes are here – just those from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Roast Mushrooms with Burrata and Baked Toast Soldiers”
Mushrooms! They are at their best baked in the oven, especially when the weather is still cold in the evenings – there is something about their earthiness that is filling, warming and comforting. Our most favourite baked mushrooms are with vine leaves, but this recipe comes a close second, and is perfect for Autumn and early Winter, when fresh vine leaves are no longer available.
Use a mix of mushrooms, or field mushrooms, shiitake mushrooms, button mushrooms or Swiss brown mushrooms. They are tossed with rosemary, garlic, butter and oil, and baked in a terracotta dish which is the most perfect way to cook mushrooms.
Similar recipes include Mushrooms with Black Glutinous Rice, Mushrooms, Garlic and Shallots with Lemon Ricotta, Mushrooms Baked in Vine Leaves, Caramelised King Oyster Mushrooms, Pearl Mushrooms with Thyme, and the perfect Shiitake Mushroom Sauce.
Browse all of our Mushroom recipes and all of our Baked dishes. Or explore our Late Autumn recipes.
Continue reading “Mushrooms in Terracotta”
This is a favourite recipe for mushrooms – shiitake, portabello, field mushrooms, brown mushrooms – and the mushrooms can be roasted in the oven, cooked in a covered BBQ, or grilled. Your choice. Today, they have been made in the oven, but BBQing them is a real favourite.
To BBQ them, they go into a foil pan that has been oiled lightly. They can even go straight on the grill for the BBQ. For the oven they perch on a baking paper lined tray.
Before cooking, the mushrooms are marinated in a mixture of garlic, ginger, chilli and coriander, with a touch of honey.
Similar recipes include Roasted Mushrooms with Burrata, Mushrooms with Black Glutinous Rice, Stuffed Mushrooms on the BBQ, Grill Mushroom and Red Onion Salad, Shiitake Mushroom Sauce, and Mushrooms for Toast.
Browse more recipes for the BBQ, and other Mushroom dishes. Or explore our Early Summer recipes.
Continue reading “Marinated Roasted Mushrooms”