A convenient and quick recipe with an unmatched aroma. Serve as a side dish, appetizer, or as a topping for basic risotto.
- a few sprigs of sage, rosemary and thyme
- 400 g firm mushrooms (button mushrooms or oyster mushrooms work well), cleaned
- sea salt and freshly ground black pepper
- 3 garlic cloves
- olive oil
- 5 ml dry vermouth or white wine
Preheat the oven to 200°C and place a baking tray on the middle rack.
Gather all the herbs — sage, rosemary, and thyme — and chop them finely. Season the mushrooms with salt and pepper, then drizzle generously with olive oil (do not wash the mushrooms; if using wild mushrooms, clean them with a brush). Toss the mushrooms with the chopped herbs and crushed garlic.
Place on the preheated baking tray and roast at 200°C for 10–15 minutes, until fragrant and tender.
Preheat the oven to 200°C and place a baking tray on the middle rack.
Gather all the herbs — sage, rosemary, and thyme — and chop them finely. Season the mushrooms with salt and pepper, then drizzle generously with olive oil (do not wash the mushrooms; if using wild mushrooms, clean them with a brush). Toss the mushrooms with the chopped herbs and crushed garlic.
Place on the preheated baking tray and roast at 200°C for 10–15 minutes, until fragrant and tender.
