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Roast garlic mushrooms with parsley on sourdough toast

This simple but classic combination has really stood the test of time and that's because it's so delicious! This works well with any mushrooms; I’m using nice big flat mushrooms but really you can use anything you can your hands on (especially if you can get your hands on some truly wild mushrooms like chanterelles or girolles) just adjust the cooking time accordingly. We recommend serving this dish with our brand new Beetroot Ketchup!

Method

Preheat an oven to 210°C, place the sliced mushrooms, garlic and olive oil in a deep roasting tray and tumble together, place in the oven and cook for 10 minutes. Don't be tempted to put any salt in yet as this will make the mushrooms tough, remove from the oven and stir a couple of times. Add the butter and then return to the oven for another 3-5 minutes, by this time they should be nice and soft. Pull out of the oven, season with salt and pepper and toss through the parsley.

Serve on top of warm sourdough.

Serving suggestions

We recommend trying our new Beetroot Ketchup with this dish!

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Ingredients

8 large flat mushrooms cut into 1 cm slices

2 cloves of garlic peeled and finely chopped

2 tbl spoons of extra virgin olive oil

1 knob of unsalted butter

1 small bunch of flat parsley leaves removed and roughly chopped

2 slices of sourdough bread

Sea salt and black pepper