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Roasted Mushrooms
Roasted Mushrooms

My parents came home with a bunch of his cook books last year, and I remember being completely taken aback by his utterly simple approach to food. For those of you who havent, I seriously suggest going out and picking up a copy of his 15 and 30 minute meals!! 

I'm a sucker for mushrooms - and I feel that a lot of vegans and vegetarians are. Some believe that it is because they are the closest thing we have to meat - and while I don't entirely believe that, I'm very happy that mushrooms get the attention they so rightfully deserve. 

While watching and episde of Jamie's 30 Minute Meal the other day, he prepared what looked like the most utterly delicious roast mushrooms I have ever seen (granted they were covered in cheese, and I will always gravitate to things that feature cheese, as pre-vegan I was a complete cheese addict). 

Moral of the story is, I decided that I needed those mushrooms in my life - and I needed them right away. After a quick trip to the fridge, and realising I had all the necessary ingredients (winning) I decided to whip up my version of King Jamies Roasted Mushrooms.

 

Roasted Mushrooms Recipe

8-10 cremini mushrooms
3 large cloves of garlic, crushed
1 large red chilli, chopped
Zest of 1 lemon
1/4 olive oil
1/4 cup parsley, chopped 
2 tablespoons corriander, chopped

 

 

 

Begin by slicing off the stem of each of the mushrooms and tossing the stalk.

Next add the minced garlic, chilli, lemon zest and oil to a bowl and stir, let it sit for around 5 minutes to infuse the oil with a really amazing chilli flavour. Add the chopped parsley.

Place the mushrooms stalk side up on a baking tray, and proceed to rub each very generously with the oil mix. You want to pay attention to ensure every part of the mushroom is coated. 

Bake in oven for 10 - 12 minutes, or until the mushrooms look beautifully roasted and soft.

 

Corinne-Marabel

Corinne Marabel, creator of A Vegan Kitchen, never intended to follow a vegan diet, much less did she intend on creating what she has today. In July of 2013, feeling constantly run down and tired and after spending far too many months treating my body like a garbage bin, Corinne decided to turn from vegetarianism to veganism for a short detox. However, days turned in to weeks, and she began to find herself feeling not only better internally, but completely inspired to create beautiful and clean vegan dishes. 

Check out @avegankitchen instagram page, and ebooks!

 


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