Roasted mush­rooms with an­chovy but­ter

donna hay - - Inspired Mushrooms -

700g medium Swiss brown mush­rooms 300g medium but­ton mush­rooms

4 large field mush­rooms, sliced

1 sprig bay leaves

1 ta­ble­spoon ex­tra vir­gin olive oil sea salt and cracked black pep­per an­chovy but­ter

125g un­salted but­ter, chopped and soft­ened 6 an­chovies, finely chopped

2 cloves gar­lic, crushed

2 tea­spoons finely grated lemon rind

Pre­heat oven to 240°C (475°F). To make the an­chovy but­ter, place the but­ter, an­chovy, gar­lic and lemon rind in a small bowl and mix to com­bine.

Place the mush­rooms, bay leaves, oil, salt and pep­per on a large oven tray and toss to com­bine. Top with the an­chovy but­ter. Cook for 15 min­utes or un­til golden brown. Serve. SERVES 4.

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