Roasted champignons: a delicious and refined way of preparing mushrooms. They are available all year round and definitely less expensive then the porcini mushrooms, to which in the recipe was  reserved too. They are ideal for accompanying roasts or grilled meat.



  • 600g of whole small sized mushrooms
  • 1 garlic clove
  • parsley
  • thyme
  • 1 lemon
  • chili
  • olive oil



  1. Clean the mushrooms, wash and dry them. Place them on a baking sheet and place them in the preheated oven at 200 degrees
  2. If your oven has a grill cycle, use it. In that case you can roast the mushrooms first on one side and then on the other side
  3. Meanwhile chop the garlic let it brown at low heat. In a pan with 4 tablespoons of olive oil. Grate about a quarter of lemon zest and add it together with the chopped parsley and about ten leaves of thyme and 2 tablespoons of lemon juice. Add a pinch of salt and if you like a bit of chill. If you don’t have thyme, substitute it with 3 leaves of basil, or 1/2 tablespoons of chopped chives
  4. Cook everything for 2 minutes, then add the oven mushrooms and let it cook covered at moderate heat for 5 minutes
  5. Add another spoon of parsley, mix well, turn off the heat and let it stand until you serve it warm
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