Thyme roasted mushrooms
These mushrooms are yummy with eggs, but just as nice on toast by themselves. Good old field mushrooms make a nice substitute for the Swiss browns, and produce a delicious, rich black juice, too.
The Swiss brown mushrooms can be replaced by field mushrooms; either way this dish tastes great. Photo: William Meppem
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1kg large Swiss brown mushrooms, stems removed
1 tbsp butter, melted
1 1/2 tbsp extra virgin olive oil
good pinch of thyme leaves
sea salt and freshly ground black pepper
Preheat oven to 200°C.
Place the mushrooms gills up on a large baking tray. Brush with butter and drizzle with olive oil. Scatter with thyme leaves and season with sea salt and freshly ground black pepper.
Roast in the oven for approximately 15 minutes or until tender.
Serve with Neil Perry's Sunday night eggs and with a simple green salad and a fresh citrusy dressing.