A tray of roasted mushrooms is a glorious sight to pull from the oven. The sugar and balsamic vinegar create a delicious, sticky coating. Never wash mushrooms simply use a bit of kitchen roll and wipe away any soil. You can cut the mushrooms in half or leave them whole. Any sauce left in the roasting tin is delicious so pour it over the mushrooms once you’ve dished up especially if you’re having steak.
Serves 2 Adults
30g unsalted butter
1 tsp olive oil
1/2 head garlic
2 tbsps balsamic vinegar
fresh or dried rosemary and thyme
1/2 tsp brown sugar
generous grinding of salt and pepper
optional: 1/2 tsp chilli flakes
- Pre-heat the oven to 220°C (200°F Fan). Melt the butter in the microwave (30 seconds on high) then add the olive oil, balsamic, sugar, chilli flakes, salt and pepper and stir. Peel and finely chop the garlic and add to the mix.
- Put the cleaned mushrooms into a roasting tray or dish (not too big or the liquid will evaporate) then pour over the flavoured butter and toss to coat the mushrooms. Put the tray on a high shelf in the oven for 20 minutes, turning after 15 minutes. Serve and scatter with chopped chives.