When Laura and I were dating she invited three of her friends around for dinner. After hearing that they all loved Eggs Benedict but had only ever had it in cafes who served pre-made packet hollandaise, it was decided that was what was on the menu that night. One of the accompaniments that i served with the Eggs Benedict were these roasted mushrooms and they were an instant hit. Ever since then, Ariel, one of the three friends always requests them when i cook for her and her husband. A few weeks ago she expressed an interest in the recipe – my response was that i would show her next time they came to visit, as it had been awhile since they had come to stay with us (with good reason as they live about 8 hours away).
Now last week was Ariel’s birthday so i thought i would surprise her by putting the recipe up so it would not be such a long wait before she could enjoy them – but that means she owes us a visit some time soon!
Red Wine Roasted Mushrooms Recipe
2 large cloves of garlic, finely sliced
1/2 cup red wine
5 sprigs fresh thyme or a generous teaspoon dried thyme
Freshly cracked black pepper
Ground white pepper
1. Fill a baking tray with a single layer of mushrooms and evenly sprinkle with garlic and thyme. Top with black and white pepper to taste, add a pinch of salt and drizzle with a liberal amount of olive oil
2. Place into a 180° fan forced oven for 20 – 30 minutes or until they have dropped their liquid and started to caramelise
3. Take the tray out and add the red wine, giving the pan a gentle shake to loosen the mushrooms from the bottom. Return to the oven for another 10 – 20 minutes or until the mushrooms have soaked up most of the red wine
#Note: I like to use these roast mushrooms in place of raw ones in a lot of my recipes