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Mushrooms baked in vine leaves

Brigitte Hafner
Brigitte Hafner

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Brigitte Hafner prepares mushrooms in vine leaves.
Brigitte Hafner prepares mushrooms in vine leaves.Marina Oliphant

One of the great joys of autumn has to be the brief and chancy arrival of the wild mushroom season.

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Ingredients

  • 16-18 mushrooms - a selection of slippery jacks and pine mushrooms, if

  • available, or Swiss browns or fields

  • 20 vine leaves in brine*

  • flaked sea salt and freshly ground pepper

  • 1/4 cup extra virgin olive oil

  • 2 garlic cloves, very thinly sliced

  • 3 sprigs of fresh thyme

  • 1 tbsp butter, chopped

  • *If vine leaves are unavailable, this works just as well with aluminium foil folded around the mushrooms like a parcel.

Method

  1. Pre-heat oven to 180C.

    Carefully clean the wild mushrooms of dirt or pine needles by wiping with a damp cloth. Do not use water as the mushrooms can absorb it.

    Line the bottom of a baking dish with a layer of vine leaves rinsed of excess salt and patted dry. Lie the whole mushrooms on top in one layer so they are lose, but not crowded.

    Season mushrooms generously with salt and freshly cracked pepper, then drizzle with the extra virgin olive oil. Sprinkle with garlic, thyme and butter.

    Place another layer of vine leaves on top ensuring the mushrooms are well covered to help retain the juices.

    Bake for 20 minutes.

    To serve: Remove the top layer of vine leaves, place the mushrooms on a serving platter with some of the leaves and drizzle over the juices. Serve with pan-fried haloumi.

    Serve with Brigitte Hafner's haloumi with lemon and zaatar

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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