Oyster mushrooms with roasted garlic

Nigel garden reading a book

Meditating in a shady garden, surrounded by birds and your favourite plants…? 

Oyster mushrooms with roasted garlic

Nigel Slater Real Food mushrooms funghi oyster shiitake

Not a bad idea, if you ask us, especially on a sultry summer’s evening… when you really don’t want to be doing with any heavy duty cooking, but delicious food is very much in mind.

So this weekend, inspired by Real Food, Nigel Slater’s green book of “big-flavoured, unpretentious cooking”, the Rowes have opted for this hearty, no-fuss fare. You will need 350g exotic, quality mushrooms (we used a medley of oyster, shiitake and wild mushrooms), 50g salted butter, 3 cloves of garlic, a sprig of thyme, thick slices of good rustic bread to serve (we used ciabatta with olives).

Peel and grate the garlic then clean and roughly chop the mushrooms (keep it chunky). Use some baking paper to make a big ‘open parcel’ (scrunch it first and shape it boat-like) put the mushrooms inside and place on a roasting tin, scatter with pieces of butter and garlic and sprinkle the thyme.

Roast in a pre-heated oven at 200°C for 15–20 minutes, giving it a good mix once the butter has melted so that all the mushrooms get evenly coated.

Now we’re ready to find a nice corner of the garden and serve the mushrooms hot on some chunky bread to absorb all the delicious roasting juices. Maybe with a chilled glass of your favourite white in hand…that’s what summer is all about chez Rowe. Heaven.