No more soggy mushrooms – roasting them gets rid of the liquid and brings out all the flavour
Ingredients
- 500g mixed mushroom, halved
- 3 garlic cloves, finely chopped
- 1 tbsp finely chopped rosemary leaves
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- small handful parsley, chopped
Method
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Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.