Balsamic Roasted Mushrooms

Balsamic Roasted Mushrooms

Black garlic and balsamic roasted mushrooms on tahini yoghurt and mojo verde dip with pine nuts. The deep rich umami flavour of black garlic goes perfectly with the earthiness of mushrooms.

Balsamic Roasted Mushrooms

Ruby Schwarz @rubs_food

Servings

2

Cook Time

20 minutes

Cuisine

Vegetarian

Category

Lunch

Black garlic and balsamic roasted mushrooms on tahini yoghurt and mojo verde dip. Excellent with toasted pine nuts on top. 

Balsamic Roasted Mushrooms

Ingredients

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    • 1 large bag portobello mushrooms, cleaned

    • 1 onion, roughly chopped

    • 4 garlic cloves, crushed

    • 4 sprigs thyme
    • 2 tbsp balsamic vinegar
    • 2 tsp soy sauce

    • 1-2 tbsp Black Garlic Puree

    • 3 tbsp olive oil

    • 1 1/2 tsp salt and pepper

    • 1/4 cup chopped Kalamata olives

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    • 1 cup yoghurt
    • 3 tbsp tahini
    • 1 garlic clove crushed
    • 1/2 lemon squeezed
    • Pinch of salt and pepper

    • 1/4 cup mojo verde

    Directions

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      1. Preheat oven to 200C.

      2. Place everything except the Black Garlic Puree together in a ceramic roasting dish.

      3. Dot over the black garlic in small blobs.

      4. Roast for 20-25 mins, making sure you mix it half way. Add a splash of water if it’s too dry.

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      1. Mix everything together except the mojo verde and taste to season.

      2. Spread on a flat plate then blob over the mojo verde and swirl through the yoghurt sauce.

      3. Add the mushrooms on top and garnish as you choose.