Roasted mushrooms with anchovy butter
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.