Oh, how I loved these little beauties! Once you add the lemon juice, the flavours just sing. Enjoy!
This recipe was first seen and adapted from instagram
Serves
1
Prep time
10 Minutes +
30 Minutes infusion
Cooking time
25 Minutes
Ingredients
- ¼ cup extra virgin olive oil
- 2 cloves garlic, grated
- 1 tablespoon finely chopped onion
- 1 small red chilli, finely sliced
- A sprinkle of thyme leaves
- 200g baby mushrooms, thickly sliced
- The zest of 1 lemon
- 1 tablespoon lemon juice
- Salt & freshly cracked pepper
- Garnish *optional
- Thyme leaves and fried slivered garlic
Method
- In a small saucepan, heat the oil over low heat. Add the garlic, onion, chilli, and thyme leaves. Bring to a gentle simmer, stirring occasionally until the oil starts to bubble. Remove from heat and let it infuse for 30 minutes. Blend the oil until smooth using a stick blender or bullet.
- Preheat your oven or air fryer to 200°C.
- Add the mushrooms to a bowl and pour in the flavoured oil and toss to coat
- Place the mushrooms to a baking tray, ensuring they don’t overlap. Place the tray in the preheated oven and bake for 20 minutes. Once cooked, turn off the oven and let the mushrooms stand for 5 minutes. Remove the tray from the oven, pour over the lemon juice, sprinkle with the remaining zest, and season to taste. Transfer the mushrooms to a serving bowl and garnish with thyme and fried garlic if using.
- Serve and Enjoy!
Note:
- You can make the fried garlic by shaving the garlic cloves lengthwise, and adding them to hot oil, cooking for approximately 30 seconds, watching they don’t burn, removing from heat, draining and set aside.
- My favourite way to serve these mushrooms is with scrambled eggs, on a bed of sourdough toast.
Share This Recipe !
