I spent today having a spring clean (in the autumn, as I hate to conform), so have spent the day battling with dust mites, my foulest foe. In short, & without getting too gory, I’ve been sneezing most of today, so energy has been low, I decided to veer from the weekly menu for a night and have a hearty mushroom bake.
Another music-less day, though I did listen to a couple of talks by the wonderful Stephen Fry as I cooked.
Mushroom Bake, served with rice
Mushroom Bake
Serves 2
- 50ml Groundnut Oil (or Olive Oil)
- 50ml Light Soy Sauce
- 25ml Water
- 3 cloves garlic, minced
- 2 Tablespoons Balsamic Vinegar
- 1 & 1/2 tablespoon Oregano
- 1 tablespoon Rosemary
- 1 medium Onion, halved and sliced
- 350g Open cup Mushrooms (with stalks removed)
Method
- Preheat oven to 350ºF (Gas Mark 4)
- Mix Oil, Water, Soy Sauce, Garlic, Vinegar, Oregano & Rosemary and blend together.
- Slice mushrooms in half and place into a large oven-proof dish, add onion on top.
- Pour sauce onto mushrooms.
- Bake in the oven for 2o minutes.
- Serve with rice
