A hearty salad of cultivated mushrooms roasted in the oven with garlic and olive oil, then tossed with fresh herbs and lemon. Serve it warm or at room temperature as an easy, elegant starter.
Wipe the mushrooms with a damp cloth and halve them. Toss with the garlic and olive oil.
Arrange the mushrooms in a single layer on a baking sheet and roast in a preheated oven until the edges are lightly browned.
Toss the mushrooms with the fresh thyme and lemon juice.
Sprinkle with chopped parsley and serve warm or at room temperature.
Important: Wipe the mushrooms with a damp cloth instead of washing them. Mushrooms absorb water when soaked and will steam in the oven instead of roasting. The recipe contains no allergens.
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