Black Garlic Butter Mushrooms
Large swiss brown mushrooms oven roasted with black garlic butter
Servings: 4
Equipment
- mixing bowl and fork
- small baking dish
- baking paper and cling wrap
Ingredients
- 100 gms butter
- 1 teaspn black garlic puree heaped
- 4 large swiss brown mushrooms
- fresh thyme leaves
Instructions
- remove butter from fridge and bring to room temperature
- place butter and black garlic puree into a mixing bowl and blend with a fork
- on a piece of baking paper shape butter into a sausage and roll up
- roll and seal in glad wrap and refrigerate to enable butter to harden
- cut the stems from large swiss brown mushrooms
- place a thick slice of black garlic butter in the centre of each mushroom then sprinkle with fresh thyme
- place mushrooms in a baking tray lightly sprayed with oil
- bake for approx 20 minutes depending on the size of mushrooms
- garnish with fresh thyme (and black garlic croutons;)
Notes
Black Garlic Butter Mushrooms
Top Tips:
- Bring butter to room temperature naturally, don't be tempted to microwave, over softened butter is too hard to roll into shape.
- Black garlic butter can be stored in the fridge for several weeks.
- Black garlic butter mushrooms Vegan Alternative - substitute butter for nuttelex
- Save the mushroom stems: Pop them in the roasting pan 1/2 way through the cooking process (with another slice of black garlic butter), they will only take a few minutes to cook. Or save them for another dish.
- The mushrooms can be barbequed with the lid down. They take on a toasty and smoky flavour.
Try crumbling some black garlic croutons on top of cooked mushrooms before serving. It adds a delicious crunchy texture to the soft mushroom. I hope you enjoy this black garlic recipe... Black Garlic Butter Mushrooms