Recipes
Herb-roasted mushrooms and a wine to match
A tray of mushrooms, garlic and herbs for the table, with a textured white or a delicate red alongside.
Garlic and herb-roasted mushrooms are an opportunity to try a textured white such as Encruzado. Prefer red? Choose a delicate style. Browning and accompaniments will help guide the pairing.
This home-cooking suggestion serves four as a starter or side. Allow about 10 minutes of preparation and 20–25 minutes in the oven. Times are approximate: adjust for the size of the mushrooms and your oven.
- Servings · starter
- 4
- Preparation
- 10 min
- In the oven
- 20–25 min
- Temperature
- 220 °C
Ingredients
Tick the ingredients you have
- 600 g fresh cultivated mushrooms, such as white or brown button mushrooms
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- Chopped parsley and a little lemon juice to finish
- Optional: shavings of matured cheese
Method
- Heat the oven to 220 °C. Clean and dry the mushrooms. Halve larger ones so the pieces are similar in size.
- Toss with olive oil, garlic, thyme, salt and pepper.
- Spread in a single layer on a wide roasting tray. Use two trays if necessary.
- Roast for about 20–25 minutes, turning halfway, until cooked and golden at the edges.
- Finish with parsley and a little lemon. Taste before adding more salt and serve hot.
Bring it to the table
Serve with bread, rice or roast potatoes. For a more substantial vegetarian meal, add cooked white beans or another cooked pulse. Cheese adds intensity but is optional; omit it for a dairy-free preparation. Check accompaniments too when cooking for people with allergies.
Choose the wine
Our editorial suggestion is an Encruzado white from Quinta do Sobral. Look for texture and freshness in the description, not only the colour. With mature cheese and more browning, a delicate red is another option to explore.
Pour a little and taste with the dish. Your additions and preferences matter. Use our serving guide to adjust the temperature.
Next time
Replace thyme with a little rosemary, or use lemon zest instead of juice. Change one element so you can notice its effect on the food and wine. Find more ideas in the pairing guide.
An editorial cooking suggestion by WEINEXPERIENCE. AI-generated illustration; not a photograph of a tested recipe. The pairing is a suggested style.
