Mushroom Roast + All The Trimmings
Serves 6
Directions
- 1Separate your mushrooms into clusters.
- 2In a large frying pan, warm a glug of oil to a medium-high heat.
- 3Sear the mushrooms in stages with a weight on top to press out moisture and get them nicely meaty.
- 4Mix together your festive seasoning rub and sprinkle a good amount on the mushrooms after they've been seared on both sides.
- 5Melt the Flora Plant butter on a low heat.
- 6Infuse the butter with rosemary, thyme, sage, and chopped garlic.
- 7Allow the butter to foam and simmer until fragrant for 5 minutes.
- 8With a potato at the base, stack the mushrooms up on a large skewer.
- 9Brush the stacked mushrooms well with the melted butter.
- 10Roast the mushrooms in an oven at 180 degrees Celsius, basting with butter as you go, until golden and charred in places.
- 11Prepare crispy roast potatoes with rosemary salt.
- 12Prepare caramelised agave Brussels sprouts.
- 13Prepare maple-glazed carrots with sesame seeds.
- 14Prepare braised cavolo nero.
- 15Carve up the mushroom roast.
- 16Serve with your chosen sides and enjoy.
Ingredients
- 1 kg oyster mushrooms
- 1 large potato
- 1 red onion
- 100 g Flora Plant block
- 2 sprigs rosemary
- 2 sprigs thyme
- 4 sage leaves
- 4 garlic cloves
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- Salt
- Pepper
- Olive Oil
- Agave
- Brussels sprouts
- carrots
- cavolo nero
- onion gravy
- garlic mayo
- sesame seeds
Equipment
large frying panskewerovenbaking tray
Tips
- To make a showstopper centrepiece, stack the mushrooms on a large skewer with a potato at the base.
- Baste the mushrooms with butter as you roast them to keep them moist and flavourful.
- Serve with your choice of Christmas sides.
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