A mix of olive oil, garlic and rosemary releases a wonderful Mediterranean aroma while the mushrooms are cooking.
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3 cloves garlic, crushed
2 teaspoons lemon juice
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Salt and black pepper
675 g (1 lb 8 oz) mixed button, chestnut and open mushrooms
300 g (10½ oz) tomatoes
2-4 sprigs of rosemary
I teaspoon chopped fresh parsley or sage
I ciabatta loaf
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the oven to 200°C (400°F, gas mark 6). Whisk together the garlic, lemon juice, olive oil, vinegar and seasoning in a large bowl.
Clean and slice the mushrooms; peel, deseed and dice the tomatoes. Add both to the bowl of dressing. Chop the rosemary, reserving some for a garnish, then add it to the mushroom mixture with the parsley or sage and stir.
Tip the mushroom mixture into a roasting tin. Cover with foil, make slits in the top to release a little of the steam during cooking and bake for 20-25 minutes until the mushrooms are tender.
When they are nearly done, heat the bread in the oven. Cut it in half lengthways and cut each half into four equal pieces, or eight if serving as a starter.
Place two pieces of bread on each serving plate, cut side up, top with the mushroom mixture and serve immediately, garnished with the reserved rosemary.