Please Pass the Recipe

from one generation to the next

Roasted Swiss Brown Mushroom

Roasted mushrooms 2I remember my Dad collecting baskets full of large field mushrooms in the late autumn after heavy rain, from the cow paddocks of a friend’s farm. Dad would simply clean the mushrooms, slice them thickly and put them into a hot pan to cook in their own plentiful juices. Dad relished his black earthy sautéed field mushrooms, but he ate them alone, plain eating Mum was appalled at the thought and my brother and I considered too young for such dubious delicacies.

Foragers collect many varieties of edible fungi during autumn locally. The common field mushrooms are considered the most lowly. I love exotic fungi but prefer to stick with what I can buy commercially, that way I know no toxic fungi will pass my lips.

Swiss brown (portobello) mushrooms roast, grill and barbecue beautifully. Unlike cultivated white mushrooms they have a satisfying meaty texture and a rich earthy flavour. Delicious as an accompaniment beside a simple grilled steak, they are also make a scrumptious lunch served simply with salad. Serve roasted mushrooms on top of crusty sourdough toast for a hearty breakfast.

Allow 3 medium sized mushrooms per serve as they shrink significantly during cooking

Whole Swiss brown mushrooms, 3 per personRoasted mushrooms unbaked

Sprigs of fresh time

Garlic, finely sliced

Extra virgin olive oil

Sea salt

Freshly ground black pepper

Preheat the oven to 180c or the grill to a medium high heat.

Lightly oil a heatproof tray.

Wipe the mushroom clean, then place them on the tray.

To each mushroom add a few slices of garlic, a few sprigs of thyme, a generous grinding of black pepper and a few flakes of sea salt.

Drizzle the mushrooms with olive oil.

Bake for 10 – 15 minutes until cooked or grill for 8-10 minutes.

Serve immediately.

Roasted mushrooms

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

10 comments on “Roasted Swiss Brown Mushroom

  1. marymtf
    May 3, 2013

    Will save this for my vegetarian and recently converted vegan sons. I might even have a couple myself, they look so delicious.

    Like

    • ladyredspecs
      May 3, 2013

      Thanks, these kids of ours certainly throw our plenty of dietary challenges. Mine are meat eaters but we have wheat, lactose, almond and honey issues, that narrows things down a bit too! These mushrooms have a wonderful meaty texture and a deep earthy flavour, we have them frequently.

      Like

  2. ChgoJohn
    May 1, 2013

    Such a simple preparation but anything more but you needn’t anything else a great tasting mushroom. I bet these are delicious!

    Like

  3. ohlidia
    May 1, 2013

    I can remember every autumn, my dad would go up north (about 1 hours drive north of Montreal) and go mushroom picking! Love mushrooms and these look fabulous!

    Like

  4. tinywhitecottage
    May 1, 2013

    I like your story. ….dad eating his field mushrooms alone….. ha! These look luscious.

    Like

  5. What Donna Cooked
    April 30, 2013

    This is one of my favourite ways to eat mushrooms, but have not tried with swiss mushrooms – great autumn fare.

    Like

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This entry was posted on April 30, 2013 by in Breakfast and Brunch, Food, Gluten Free, Light Savoury Dishes, Side Dishes & Salads, Vegan, Vegetarian and tagged , , .
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