Mushroom Roast
Serves 820 mins prep45 mins cook
A delicious meat-free mushroom roast with all the trimmings, perfect for a Christmas dinner. The oyster mushrooms are seared, seasoned, and basted in a buttery herb mixture before being roasted and carved as a festive centerpiece. Served with crispy roast potatoes, caramelised Brussels sprouts, maple glazed carrots, and more.
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What you need
Instructions
1: Begin by separating your mushrooms into clusters. In a large frying pan, warm a glug of oil to a medium-high heat. 2: In stages, sear the mushrooms with a weight on top to press the moisture out and get them nicely meaty. 3: Mix together your festive seasoning rub, sprinkling a good amount on the mushrooms after they’ve been seared on both sides. 4: Melt your butter on a low heat, then infuse with rosemary, thyme, sage, and chopped garlic. Allow to foam and simmer until fragrant (5 min). 5: To create a showstopper centerpiece, stack the mushrooms on a large skewer with a potato at the base. Brush well with the melted butter and roast in an oven at 180 Celsius, basting with butter until golden and charred in places. 6: Prepare your sides of choice - recommended options include roast potatoes, sprouts, carrots, cavolo nero, and onion gravy. 7: Carve up the mushroom roast, then serve with your sides and enjoy!View original recipe