Roasted Mushrooms

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Hello,

We will roast mushrooms today to use them in many different ways.

For this time I picked brown large portobello mushrooms and oyster mushrooms. I also use brown cremini mushrooms when I can find them. Champignons work fine too but our favourites are the first three that I mentioned.

We try to avoid oil and salt as much as we can so I've tossed them with half a tablespoon of oil and tamari only.

Ingredients:
300 g brown portobello mushrooms
1/2 TBSP extravirgin olive oil
1/2 TBSP tamari or soy sauce

300 g oyster mushrooms
1/2 TBSP extravirgin olive oil
1/2 TBSP tamari or soy sauce

Preparation:

• Cut portobello mushrooms evenly in pieces. Transfer into a large bowl, toss with oil and tamari.

• Cut oyster mushrooms as evenly as possible. Transfer into a large bowl, toss with oil and tamari.

• Cover over tray with baking paper and spread the mushrooms in a single layer on top. 

• Cook at 180ºC for about 30 - 40 minutes until the water released by the mushrooms evaporates. (Cooking time may change depending on the size and the type of the mushrooms)

How do I use my Roasted Mushrooms?
Here are some examples that come into my mind first:
  - In Creamy Mushroom Pasta Sauce
  - In whole grain and legume salads made with rice, pasta, wheat, rye, chickpeas, beans, quinoa etc
  - With slices of bread, over plant based spreads like cheese, hummus, avocado and cashew mayonnaise.
  - Inside tortilla wraps, sandwiches
  - As side dish
  - Like appetizer, antipasto
  - With omelette..

 
Enjoy...