Oven-roasted mushrooms with crème fraîche

Versatile mushrooms
Big, small, white, brown, flat or long – mushrooms are available in different shapes and sizes and of course, different flavours. A mushroom is actually a simple veggie and that’s exactly what you should keep in mind when cooking them, to keep it simple. Mushrooms are equally good roasted, pan-fried or used as part of a dish and you can even enjoy them raw. Their almost spongy texture, makes them perfect to absorb the delicious flavours from a dish.
Big and small white button mushrooms are the most common, while brown and portabellini mushrooms have a much more nutty flavour. Mushrooms are ideal for roasting or as a hero ingredient in a soup, pilaff or risotto. The more exotic or ‘wild’ mushrooms, like oyster and shiitake mushrooms have a very special and unique aroma. These are often used in oriental dishes and their delicate flavour is even more prominent when roasted.

Storing mushrooms
Look for mushrooms that are as fresh and firm as possible. Store them in a brown paper bag or pack on paper towel in an airtight veggie container in the fridge. This allows them to ‘breathe’, rather than causing them to ‘sweat’ in plastic packaging. The moment they start to sweat they will go off quite quickly.
Never wash mushrooms, they tend to soak up water quickly due to their unique texture. This water then leaks out when you start to fry them, which will cause them to stew in the liquid, rather than sauté. They are grown in sterile soil, so just wipe them with paper towel if they look ‘dirty’ to you. There is also no need to peel a mushroom – just cut away any blemishes.

Mushrooms packed with flavour
You could almost not get a simpler dish to make if you tried, but the subtle flavours will not be easily forgotten. The seasoning of fresh thyme with the roasted mushrooms served with a rich dairy are the perfect partners and really special. I have served these mushrooms as a starter or a more luxurious salad. It’s also delicious on toasted Italian bread or skewered on a stick as a canapé with drinks. Use as a ‘sauce’ on a piece of steak or a chicken fillet. Choose a variety of ordinary and wild mushrooms for an interesting taste.

For more mushroom recipes look at my Fillet with mushrooms in red wine, Marinated mushrooms with tomato and bocconcini, Roasted tomatoes, mushrooms and onions or Baked mushrooms with Italian flavours.

Recipe

Oven-roasted mushrooms with crème fraîche

Serves 4

Recipe from Make five/Maak vyf

Ingredients

250 g variety of mushrooms of your choice, e.g. shiitake, portabellini, shimeji or oyster (see tip)

30 ml (2 tbsp) olive oil

12 sprigs fresh thyme, leaves stripped from the stalks

salt and black pepper

60 ml (¼ cup) crème fraîche or sour cream (optional)

45 ml (3 tbsp) fresh thyme leaves

20-30 fresh Italian parsley leaves

baby salad leaves, lettuce or rocket

Method

1. Preheat the oven to 220 °C. Line a baking tray with baking paper so that it reaches over the edges slightly. If the mushrooms are quite big, tear or cut them in half or in quarters.
2. Place mushrooms and oil in a large mixing bowl. Mix gently to coat the mushrooms in the oil. Arrange in a single layer on the baking paper and sprinkle over the thyme and season with salt and pepper.
3. Roast for only 8-10 minutes or until the mushrooms are just cooked, but still juicy. Allow to cool and serve with spoonfuls of crème fraiche or sour cream, extra fresh herbs and salad leaves.

Tip

1. If wild mushrooms are not available, use brown or button mushrooms or more portabellini mushrooms. The flavours will be different, but still as special and delicious.

Image: Neville Lockhart.