Maggie Beer's Roasted Mushrooms

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Great with steak or at brunch as a side to an egg, stirred through pasta or on toasted sour dough bread as bruscetta.

Ingredients Nutrition


  1. Preheat oven to 180c.
  2. Place mushrooms, verjuice, parsley stalks, oregano, salt and pepper in a baking dish and toss to combine.
  3. Roast until well cooked (this could take up to an hour, then transfer dish to stove top and cook until 1/4 of the liquid remains.
  4. Sprinkle with the extra chopped parsley and enough olive oil to moisten a little.
Most Helpful

I used 300 grams of each for 4 of us and 2 rated it 3 (found it too sweet) and the other 2 5. This is the first time I have used verjuice and didn't realize it could be so sweet but did enjoy the chunky texture of the mushrooms. Thank you Jan, made for Make My Recipe - Spring Edition.

I'mPat December 05, 2010

I used mostly all portabello mushrooms for the recipe as I only had a few field mushrooms, but apart from that the recipe was followed exactly.
The roasting seemed to give the mushrooms a stronger flavour and the verjuice was just wonderful bringing out such a superb flavour in the mushrooms.
I served on toasted bread and this was just brilliant Jan, made for a nice light evening meal.

Tisme August 30, 2010