Marinated roasted mushrooms

This recipe had been sitting in my bookmarks for a while with good reason, the young man isn't very fond of mushrooms. He tolerates slices of mushrooms in calzones, pizzas, tofu scrambles and stir frys, however, whole baked mushrooms are a complete turn off for him. I understand they aren't for everyone and remember a time in my childhood when the smell of frying mushrooms that were freshly picked from my Nanna's farm was enough to make me feel ill.

When the young man was out with his friends and there was a decent amount of portobellos in the fridge I knew exactly what we would be having for dinner. I had loved the sound of these marinated roasted mushrooms when I saw the recipe posted on where's the beef as the ingredients in the marinade are my type of flavours. I didn't have quite as many mushrooms so I made a half batch of the marinade, swapped the white wine for red wine as that was what I had on hand and also reduced the amount of oil a smidgen, otherwise I stayed true to the recipe.

I served these tasty juicy mushrooms over quinoa to give the meal a protein boost and because it's something we don't eat very often. This was a cinch to put together, after the mushies and a few extra vegetables went into the oven all I had to worry about was cooking the quinoa just prior to serving. The remaining juices in the baking tray were really full of flavour so I ladled extra over the quinoa after snapping a photo. This is an easy and tasty recipe that I'll happily make again when it's tea for two. 


Marinated roasted mushrooms (Adapted from where's the beef, originally from a recipe on fungi.com)

450g portobello mushrooms
1 tablespoon olive oil
1 tablespoon sesame oil
1/3 cup soy sauce
1/4 cup red wine
2 large cloves garlic, minced

Preheat oven to 200C.

Brush the mushrooms to ensure they are free of dirt and place into a baking dish with their gills facing up. Whisk the olive oil, sesame oil, soy sauce and red wine together in a small bowl.

Pour the marinade over the mushrooms ensuring that the gills are completely covered, then scatter the garlic on top of the mushrooms. Cover the baking dish tightly with foil and bake for 40 minutes.