Oven Roasted Oyster Mushrooms
I finally can have mushrooms again! This is a delicious low amount of effort high amount of flavour dish. If you need a side but don't have a lot of prep-time this if for you. (yes, prep-time low, I didn't say cook time.)
Servings: 4 people
Calories: 217kcal
Ingredients
- 800 grams Oyster mushrooms
- 1 tbsp garlic infused oil
- 2 cup low FODMAP chicken stock
- 3 tbsp butter
Optional
- 1 sprig rosemary Great to add flavour, and then discard before serving.
Instructions
- Pre-heat the oven to 425
- Chop up the mushroom into bite sized pieces.
- Throw everything into a baking sheet with a bit of a lip on it. (We are pouring in some stock so make sure you have a sheet that can keep the liquid in)
- Add mushrooms and stock.
- Drizzle on oil. Dollop on butter.
- If you are adding a spring of rosemary, do it now.
- Gently Throw in oven.... Ok place in oven.
- Stir mushrooms every 15 minutes.
- Cook for ~45 minutes
How you know it's done:
- If you want to know if it's done, stab a piece of mushroom with a fork, cool it under the tap and eat it. If you like where it's at: serve it; otherwise, leave it in the oven a little longer. This is always the best way to 'KNOW' if it's done.
- Serve this deliciousness. (Discard Rosemary spring before serving.)
Nutrition
Sodium: 284mg | Calcium: 12mg | Vitamin C: 1mg | Vitamin A: 362IU | Sugar: 4g | Fiber: 5g | Potassium: 966mg | Cholesterol: 26mg | Calories: 217kcal | Saturated Fat: 6g | Fat: 14g | Protein: 10g | Carbohydrates: 16g | Iron: 3mg