
Roast Garlic & Thyme Mushrooms

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As I mentioned in my previous post, my husband and I cooked for our friends last weekend. We started off with little snacks like truffle salami, olives, crisps, crudités and my favourite roquamole dip. Then for starter we made these mushrooms on a bed of rocket and we scattered them with black truffles although this isn't actually part of the recipe. For mains we had truffle pasta and then cheese followed by Fay's simple sachertorte. It was a HUGE meal but yum! These mushrooms are super simple but delicious - they take about ten minutes to prepare and 30 to cook - they are also from Fay Ripley's second cook book like the sachertorte.
ingredients
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serves: 4
4 large portobello mushrooms
40g butter
1 tbsp fresh thyme leaves
1 tbsp olive oil
1 finely grated zest of unwaxed lemon
2 cloves garlic peeled and crushed
1 tsp Dijon mustard
4 tsp heaped ground almonds
Nutrition Facts
Roast Garlic & Thyme Mushrooms
Servings Per Recipe: 4
Amount per Serving
Calories: 138
- Total Fat: 12.9 g
- Saturated Fat: 5.7 g
- Trans Fat: 0.3 g
- Cholesterol: 21.5 mg
- Sodium: 93.7 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.5 g
- Sugars: 2.5 g
- Protein: 2.5 g
preparation

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