Easy to prepare and serve as a side dish to your meats. Not only meaty but also very flavourful from the added dry mushroom powder.
Portobello Mushrooms in the oven
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Portobello Mushrooms in the oven
Servings: 6 People
Ingredients
- 12 large Portobello Mushrooms
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 50g dry Shitake or Porcini Mushrooms
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Turn the oven to 180°C, air circulation, and place the rack in the middle.
- Take a grinding machine and add the dry mushrooms. Wiz for a minute or so to turn them to fine ground powder.
- Take a large oven-proof dish and place the mushrooms stem side up. Drizzle with the oil, sprinkle on top of the ground dry mushrooms and season with the salt and pepper. Place the dish in the oven and cook for 25-30’ aiming to dehydrate them as much as possible. Remove from the oven and allow to cool a bit. Any juices in the pan can be collected and used in a sauce that you might be making.
