I’m sorry these are sort of crap pictures, but this is February in England, a time of year when a day consists of an hour of sunlight amidst 8 hours of fooled you the sun isn’t real time. Yeah, I have a light box and all that, but I also have an appetite. Priorities.
Wanted: physicist to sometimes shift the Earth’s axis for me.
These mushrooms are multi purpose. They’re great in salads, served as part of a Sunday roast, and in wraps like I made above. Cats seem to enjoy them too, which you might figure out later after finding regurgitated whole mushroom pieces on your new throw rug.
Oven Roasted Noochy Mushrooms
This recipe is based one by America’s Test Kitchen, only simplified and made vegan friendly. These are the best roasted mushrooms I have ever eaten. I have made this recipe with anywhere between 750 grams to 1 kilo mushrooms, so the quantities are fairly forgiving.
- 1 kilogram white button mushrooms
- 5 teaspoons Maldon salt
- 1.5 litres water
- 25 millilitres (5 teaspoons) olive oil
- 2 tablespoons Vitalite, melted
- 5 millilitres (1 teaspoon) fresh lemon juice
- 5 millilitres (1 teaspoon) soy sauce
- 2 tablespoons nutritional yeast
- Preheat your oven to 250 Celsius.
- Cut large mushrooms into quarters, medium mushrooms into halves, and leave any small mushrooms whole (approximate one inch chunks). Combine the salt and water in a bowl and stir to dissolve the salt. Place the cut mushrooms in a large bowl, add the solution, and place a heavy plate on the mushrooms to submerge them fully.
- Leave the mushrooms to brine for 15 minutes before draining and towelling dry. Mix them with the oil in a roasting tin large enough for the mushroom pieces to be in a single layer (you may need to use two trays).
- Cook for 30 to 40 minutes, or until it looks like most of the moisture is gone from the mushrooms and they are nicely browned. Mix them up and cook for another 10 minutes.
- Melt the Vitalite in a small saucepan and mix in the lemon juice and soy sauce. When the mushrooms are finished cooking, remove from the oven and tip the contents of the saucepan onto the mushrooms. Add the nutritional yeast and stir through. Serve immediately.
- By Kip
- Serves 2-4