Oven-baked pleurotus mushrooms with potatoes and rosemary - ALL ABOUT VEGANS - E-shop - Blog - Recipes

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Roasted oyster mushrooms (pleurotus) with potatoes and rosemary

Roasted mushrooms in the oven with potatoes. Baked in the oven, cooked in olive oil, with mustard, garlic, curry, and rosemary. A super simple, easy, frugal and quick food.

Course Main, Main Dishes, Appetizers, appetizer

Cuisine Vegan, Greek / Vegan, Greek vegan, Italian vegan

Keyword vegan, rosemary, vegetables, mushrooms, fasting, potatoes, pleurotus, oyster, recipe, oven, baked, roasted

Prep Time 10

Cook Time 1

Total Time 1 10

Servings portions

Calories 34kcal

Author Thodoris Tibilis

Ingredients

500 g oyster mushrooms (Pleurotus)/17.6 oz
6 potatoes
1 cup olive oil
1 glass water
4 cloves garlic
2 Tbsp rosemary
2 Tbsp mustard
3 tsp curry
salt and pepper

Instructions

In a bowl add the olive oil, water, rosemary, mustard, and garlic (cut into thin slices). Mix them well and let the flavors come together while you clean the mushrooms and potatoes.
In a medium baking pan put the potatoes, coarsely chopped, and the mushrooms on top. Pour over the marinade you prepared in the bowl.
Bake in a preheated oven at 200°C/392°F for one hour.
Serve right away with white wine.

Notes

If you like, add the juice of 2 lemons or/and half a teaspoon of turmeric powder.
Clean the mushrooms lightly with a dry or slightly damp towel. Do not wash them because they absorb moisture and their texture will alter.
Make sure all the potatoes and mushrooms are well oiled. Mix the potatoes well with the olive oil and use a brush to oil the mushrooms well.
To save time preheat the oven as soon as you start preparing the mushrooms and potatoes.

Nutrition