Don't you just love the flavour that vegetables take on when they're oven-roasted with a splash of olive oil, a little bit of garlic and some herbs? Completely succulent! Carrots, potatoes, zucchini, aubergine, onions, beets, bell peppers......and even mushrooms! I must confess that I was quite a mushroom-hater as a kid, right up until a few years back where i even picked away the mushrooms from my pizza before biting into it! Now...I've changed. Slowly. The fungi do make an appearance on my grocery list now and then. And I enjoy cooking with them. Honestly.
500 gms button mushrooms
2 large red onions
2 cloves garlic
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp whole-grain mustard
1tsp dried thyme
50 gms feta
1 twig fresh dill, chopped
salt
pepper
Preheat the oven to 200 degrees C.
Start by prepping the mushrooms. Wash well and trim the stems (keeping most of it). Cut into 2 pieces if the mushrooms are large, or else keep them whole. Peel the onions and garlic. Chop the onions lengthwise. Do the same with the garlic, such that you have thin flakes.
In a big bowl, toss the mushrooms, garlic and onions, with the olive oil, thyme, mustard, salt, and pepper. Spread them on a baking tray in a single layer.
Roast them for 13-15 minutes until they are tender and brown. Add the lemon juice and dill.. Mix well. Top with crumbled feta. Serve as a side dish, or on toasted bread as an appetizer.
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