Roasted Pink Oyster Mushrooms
Roasted Pink Oyster Mushrooms
You don’t have to use Pink oyster mushrooms for this dish, any mushrooms will work, even sliced veg. But I don’t know why, but these really work. There won’t be enough for a meal on their own but on a salad, plonked on top of a steak or cuddling up to a piece of steamed fish they are the dogs…
Ingredients
(serves two)
300g (more if you are feeling flush) Pink Oyster mushrooms, cleaned and trimmed
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
1 tablespoon balsamic vinegar (optional)
Fresh parsley, chopped (for garnish)
Method
Preheat the Oven:
Preheat your oven to 200°C.
Prepare the Mushrooms:
Place the cleaned Pink Oyster mushrooms in a mixing bowl.
Season:
Drizzle the olive oil over the mushrooms, then add the crushed garlic, thyme, salt, and pepper. If using balsamic vinegar, add it as well. Toss gently to coat the mushrooms evenly.
Roast:
Spread the seasoned mushrooms in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes, or until the mushrooms are tender and slightly caramelized, stirring halfway through.
Serve:
Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.
Hope you enjoy!
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