Juicy, savoury, succulent and packed with wonderful flavour, these baked garlic mushrooms are easy to make, and their secret ingredient will make sure they become a family favourite!
We get a weekly organic vegetable box delivery, and it almost always has mushrooms in it. Which is fine, because we like mushrooms and I throw them into all sorts of things.
But occasionally I’ll also buy extra mushrooms. And then forget that I bought them and maybe get some more… And suddenly there’s a significant stockpile of mushrooms in the fridge that need dealing with as a matter of some urgency. (I’m sure I’m not alone in doing this, right?)
When that happens, and the mushroom situation start to get out of hand, I turn to my trusty, always-a-winner, secret-ingredient baked garlic mushrooms recipe.
Do you have any recipes that are real lifesavers? This garlic mushrooms recipe is one of mine. It’s super easy and quick to prepare, and thanks to a simple (secret!) ingredient, the results are outstanding. I love it! Fortunately DH and Kipper are very fond of these garlic mushrooms too, so I know that I can whip this up and not only work through the mushroom backlog but also make a dinner that everyone will love. Win win!
There is something almost decadent abut really good garlic mushrooms. Juicy, savoury, succulent and packed with a rich and wonderful flavour – a perfect example of how just a few simple ingredients can be transformed into a truly spectacular dish. All you really need is mushrooms, garlic, and oil or butter, but to make them really fantastic I like to add a few extra flavours too. That’s why I call these ‘secret ingredient’ garlic mushrooms.
Here they are, all ready to go into the oven…
The big reveal…
Would you like to know what my secret ingredient is? You probably have it in your cupboard…
<wait for it…>
You’ll be amazed at what a difference it makes to the finished mushrooms. I mean, garlic mushrooms are good, but this simple addition elevates them to something I can serve as a main dish and have everyone asking why I didn’t make more of them!
Versatile and delicious
We like to eat our garlic mushrooms with rice, on a jacket potato, spooned over soft, cheesy polenta, or just with some crusty bread to soak up the delicious savoury juices.
Give them a try and I promise you’ll love them. The easy recipe is below. Serves 2-4 people. Enjoy!
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Secret ingredient baked garlic mushrooms
- 450 g mushrooms (white, chestnut, or a mixture)
- 5 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 4 cloves garlic crushed
- 1-2 tbsp chopped parsley (optional)
Preheat the oven to 200C (400F)
Brush any dirt off the mushrooms and cut them into halves or quarters, depending on their size. Put the mushrooms into a mixing bowl.
Whisk together the olive oil, Worcestershire sauce, crushed garlic and parsley and pour over the mushrooms. Mix well so that all the mushrooms are well coated.
Transfer to a baking dish and cover tightly with foil or a well-fitting lid. Bake at 200C (400F) for 45-60 minutes until very soft, juicy, and aromatic.
Serve at once!
You can substitute 1 tsp dried thyme for the fresh parsley if you prefer.
If you’d like more delicious vegan dinner recipes, why not try my child-approved cauliflower and chickpea curry, or some vegan savoury muffins with smoked tofu and caramelised onions.