This dish is, in fact, that which is featured on our homepage. It was a big hit amongst friends and family when we initially experimented with the recipe.

This marinated mushroom dish has a special ingredient which most might not have thought of. The flavours together are perfectly balanced and the result is a side which can go along with any dish, on its own as a light lunch or as a part of a sandwich.

We have looked forward to sharing this dish with you.

Bon Appétit!

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Ingredient

Mushrooms, sliced

Himalayan Pink Salt

Tellicherry Black Pepper, freshly ground

Chilli flakes

Paprika

Cayenne Pepper

Oregano

Rosemary

Basil

Onions, minced

Garlic, minced

Chives, freshly chopped

Tomato paste (optional)

Secret ingredient:- Black tea*

 

Method (pre-heat the oven to 180℃/356F)

• * Pour hot water into a cup containing a tea bag, stir, take out the teabag and press the liquid within it into the cup. (N.B. Do not leave the tea bag to brew or infuse)
• Stir the herbs, spices, onions and garlic into the tea (to taste).
• Pour the mixture over your mushrooms and stir gently using a wooden spatula until the mushrooms have been evenly coated.
• Cover your bowl/tray with cling film (which is also known as saran/plastic wrap) or foil paper (aluminium/tin foil) and set aside in a cool dark place for at least an hour.
• Uncover your bowl/tray. If using a bowl, spread the mushrooms out across an oven tray. Place the tray in the oven, checking on it every 5-10mins.
• If the top of the mushrooms look like they’re drying out, stir them using a wooden spatula in order to rehydrate them.
• Once the mushrooms are cooked to your liking, take them out of the oven.

Serve.

 

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If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so I can have a look at and like it.