Mushroom Roast + All The Trimmings

Serves 6
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Directions

  1. 1Separate your mushrooms into clusters.
  2. 2In a large frying pan, warm a glug of oil to a medium-high heat.
  3. 3Sear the mushrooms in stages with a weight on top to press out moisture and get them nicely meaty.
  4. 4Mix together your festive seasoning rub and sprinkle a good amount on the mushrooms after they've been seared on both sides.
  5. 5Melt the Flora Plant butter on a low heat.
  6. 6Infuse the butter with rosemary, thyme, sage, and chopped garlic.
  7. 7Allow the butter to foam and simmer until fragrant for 5 minutes.
  8. 8With a potato at the base, stack the mushrooms up on a large skewer.
  9. 9Brush the stacked mushrooms well with the melted butter.
  10. 10Roast the mushrooms in an oven at 180 degrees Celsius, basting with butter as you go, until golden and charred in places.
  11. 11Prepare crispy roast potatoes with rosemary salt.
  12. 12Prepare caramelised agave Brussels sprouts.
  13. 13Prepare maple-glazed carrots with sesame seeds.
  14. 14Prepare braised cavolo nero.
  15. 15Carve up the mushroom roast.
  16. 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.