A convenient and quick recipe with a unique flavor. It can be served as a side dish, appetizer, put on top of the basic risotto.
- a few sprigs of sage, rosemary and thyme
- 400 g strong mushrooms, champignons, oyster mushrooms will do, peel
- sea salt and freshly ground black pepper
- 3 cloves of garlic
- olive oil
- 5 ml dry vermouth or white wine
Preheat the oven to 200° C and place the baking sheet on a medium level.
Gather in a bunch all the herbs: sage, rosemary and thyme, chop. Salt, pepper, sprinkle with olive oil mushrooms (do not wash! can be cleaned with a brush, if you use forest ones). Season with herbs squeezed garlic. Bake at 200C 10-15 minutes
Preheat the oven to 200° C and place the baking sheet on a medium level.
Gather in a bunch all the herbs: sage, rosemary and thyme, chop. Salt, pepper, sprinkle with olive oil mushrooms (do not wash! can be cleaned with a brush, if you use forest ones). Season with herbs squeezed garlic. Bake at 200C 10-15 minutes
