Prep 3 mins
Cook 20 mins
I'm not really a fan of mushrooms but my husband loves them so I cook them for him. Cooked in this way I can even stomach a few myself. (LOL) This is a Donna Hay recipe from the Sunday Herald Sun
- 300 g field mushrooms
- 300 g swiss brown mushrooms
- 100 g unsalted butter, chopped
- 1⁄2 cup dry sherry
- 6 garlic cloves
- 10 sprigs thyme
- sea salt
- cracked black pepper
- Preheat oven to 200.C.
- Place all ingredients into a baking dish and bake for 15-20 mins or until mushrooms are tender & juicy.
made this is fresh garlic! Yum!!!
These were super easy, and a wonderful complement to our steaks. I used 8 ounces of Button Mushrooms and 8 ounces of Baby Portabella Mushrooms. I used 400 degrees Fahrenheit. This was just enough for 2 people, and filled my Corning casserole dish. Made for Zaar Stars tag.
Wow! These are yummy. You know it is going to be good when upon open the oven door the room is filled with the wonderful smells of sherry, garlic and pepper Mmm mmm. Was concerned 10 sprigs of thyme would be to much, but as it turn out 10 sprigs is perfect. Made as written using regular white mushrooms and baby portabellas. The recipe did not specify on the garlic so left the cloves whole, but next time will slice or mince. Baked at 400 F for 17 minutes. This is a keeper and will be made many times over. Thanks so much for the post.