Geoff Jansz says that as well as being delicious and healthy, this dish is easy to prepare because as you roast the mushrooms the sauce makes itself!
Ingredients
1 peeled onion, core removed and sliced
1/2 clove garlic, chopped
fresh herbs (Geoff used rosemary, parsley, thyme and bay leaves)
4 field mushrooms
1 cup water
2 tablespoons olive oil
30ml vinegar
salt and black pepper to taste
2-3 tablespoons Parmesan cheese, finely grated
parsley, to garnish
Method
Peel and halve the onion, remove the core then break into segments. Wipe the outside of the mushrooms and remove the woody part of the stem.Put the onion, garlic, water, oil, vinegar and fresh herbs into a baking tray.Add the mushrooms and stir until they are just moist, being careful not to break them. Arrange the mushrooms, cut side up, on top of the herbs. Add salt and pepper, and then put a little parmesan cheese into each mushroom cup.Bake at 180°C until done (cooking time depends on your oven and the size of the mushrooms). Place cooked mushrooms on serving plates, spoon the juices over the top and sprinkle with fresh parsley.