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4 MUSHROOMS

The Australian Women's Weekly Food

Issue 62 2020

Make the most of this versatile funghi with our four simple recipes to cater for your every mood!

MUSHROOMS WITH ALMOND PICADA

PREP + COOK TIME 45 MINUTES SERVES 2

Preheat oven to 200°C/180°C fan. Process 1 slice day-old bread, 1 chopped clove garlic, ¼ cup natural almonds and ½ cup fresh flat-leaf parsley until coarsely chopped. Scatter mixture over 6 medium (600g) portobello mushrooms and 250g grape tomatoes on a baking-paper-lined oven tray. Drizzle with ¼ cup (60ml) extra virgin olive oil. Cover with foil. Bake for 15 minutes. Remove foil; bake for a further 15 minutes or until tender. Serve sprinkled with lemon rind strips and chopped fresh chilli.

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