Name: Roasted mushrooms with anchovy butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: Roasted mushrooms; 8 flat mushrooms (500g); 2 medium lemons (280g); 100 gram mâche, endive, watercress or rocket; 2 tablespoon loosely packed fresh flat leaf parsley leaves; 2 tablespoon loosely packed fresh basil leaves; Anchovy butter; 2 shallots (50g), chopped coarsely; 60 gram butter, chopped; 1/2 teaspoon drained capers; 1 teaspoon finely chopped fresh rosemary; 30 gram drained white anchovies

Roasted mushrooms with anchovy butter

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Serves 8

Prep

10M

Cook

20M

Total

30M

Ingredients

Roasted mushrooms

8 flat mushrooms (500g)

2 medium lemons (280g)

100 gram mâche, endive, watercress or rocket

2 tablespoon loosely packed fresh flat leaf parsley leaves

2 tablespoon loosely packed fresh basil leaves

Anchovy butter

2 shallots (50g), chopped coarsely

60 gram butter, chopped

1/2 teaspoon drained capers

1 teaspoon finely chopped fresh rosemary

30 gram drained white anchovies

Method

1.Preheat oven to 200°C/400°F.

2.Line a large baking dish with foil.

3.Make anchovy butter: process shallot, garlic, butter, capers, rosemary and half the anchovies until well combined. Season to taste.

4.Trim mushrooms. Place stem-side up in a single layer in the dish. Dot anchovy butter on mushrooms, top with remaining anchovies. Roast, uncovered, about 20 minutes or until tender.

5.Remove rind from one lemon with a zester (or, remove rind thinly with a vegetable peeler and cut into long thin strips). Cut lemons into wedges.

6.Place mushrooms on a serving platter; drizzle with pan juices. Top with mâche, herbs and rind; serve with lemon wedges.

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Ingredients

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