Baked oyster mushrooms
My favourite mushrooms are chanterelle and oyster mushrooms because they are meaty, low-cal, healthy and incredible versatile. When I have the oven on I like roasting several portions, which I chill then use to make salad, burger, pizza, paté, omelette or just have it in a sandwich/wrap with a spiced sauce and salsa. This baked oyster mushrooms are a bit spicy – you can add balsamic vinegar instead. You can also add herbs of your choice ( thyme, rosemary, dried oregano etc) for a more intense flavour.
Ingredients
Method
- Tear the mushrooms into chunks and put them into a baking dish.
- Chop the chilli and the garlic, then scatter over the mushrooms.
- Squeeze the lemon juice over the mushrooms and drizzle with the olive oil . Season with salt and pepper. Combine everything well. Tuck the lemon halves between the mushroom bits.
- Bake for approx. 20 minutes until tender. Discard the lemon.
- Serve warm as a side dish or let it cool and rest in the fridge for future use.