Roast mushrooms with charred onion

Name: Roast mushrooms with charred onion recipe
Yield: 5
Ingredients: 4 cipollini onions (substitute small onions or large eschalots), skin on, halved; 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; 1kg mixed mushrooms, trimmed to similar sizes (we used shimeji, king brown, shiitake and button); 2 garlic cloves, crushed; Zest of 1 lemon; Juice of 1 lemon; 1 tbs chopped tarragon; 1 tbs chopped sage leaves

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by Shannon Bennett

Chef

Dec 03, 2020

Shannon Bennett's mushroom medley will add hearty flair to any meal, as a main or a stunning side.

4 cipollini onions (substitute small onions or large eschalots), skin on, halved
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1kg mixed mushrooms, trimmed to similar sizes (we used shimeji, king brown, shiitake and button)
2 garlic cloves, crushed
Zest of 1 lemon
Juice of 1 lemon
1 tbs chopped tarragon
1 tbs chopped sage leaves

Method

1.

Preheat oven to 240°C. Line 3 large trays with baking paper.
2.

Place onion, cut-side down, on a prepared tray. Season and drizzle with extra oil. Roast for 30-35 minutes until blackened and tender. Transfer to a heatproof bowl, cover with plastic wrap and stand until cooled completely. Peel and discard the blackened skin, separate the onion segments and transfer to a bowl.
3.

To roast the mushrooms, arrange all mushrooms on remaining prepared trays, drizzle with extra oil and season. (Group mushrooms together in similar sizes on the trays). Roast for 30-35 minutes until tender and golden.
4.

To make the dressing, place olive oil, crushed garlic, lemon zest and juice and herbs in a small bowl. Season to taste and whisk to combine. Set aside.
5.

whisk to combine. Set aside. Place the roasted mushrooms and onion on a platter, drizzle with dressing and serve immediately.