Mushroom Recipe
Roasted Pebble Creek mushrooms, coconut milk, confit garlic, rosemary, thyme, herb oil
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Ingredients
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Mushrooms
Method
Preparation and Cooking
- 1
Prepare the Mushrooms
Preheat your oven to 200°C (400°F). Clean the Pebble Creek mushrooms by gently wiping them with a damp cloth to remove any dirt. Trim the stems if necessary and set aside.
- 2
Make the Herb Oil
In a small bowl, mix together the herb oil, chopped rosemary, and thyme. Set aside to allow the flavors to meld.
- 3
Prepare the Confit Garlic
If you don't have confit garlic on hand, you can make it by simmering whole garlic cloves in olive oil over low heat for about 30 minutes until soft. Alternatively, use store-bought confit garlic.
- 4
Roast the Mushrooms
Place the cleaned mushrooms on a baking sheet. Drizzle with the prepared herb oil and season with salt and pepper to taste. Toss gently to coat the mushrooms evenly. Spread them out in a single layer.
- 5
Bake
Roast the mushrooms in the preheated oven for about 20-25 minutes, or until they are tender and golden brown, stirring halfway through the cooking time.
- 6
Combine with Coconut Milk
Once the mushrooms are roasted, transfer them to a saucepan. Add the coconut milk and confit garlic cloves. Stir to combine and heat over low heat until warmed through, about 5 minutes.
- 7
Serve
Remove from heat and serve warm, garnished with additional fresh herbs if desired. Enjoy your roasted Pebble Creek mushrooms with the rich flavor of coconut milk and garlic.