A hearty salad, served either hot or warm, where button mushrooms roasted in the oven with garlic and olive oil meet fresh herbs and lemon. It's an elegant and practical starter dish.
Wipe the mushrooms with a damp cloth and halve them; toss with garlic and olive oil.
Arrange the mushrooms in a single layer on a baking tray and cook in a preheated oven until the edges are lightly browned.
Mix the mushrooms straight from the oven with fresh thyme and lemon juice.
Sprinkle with chopped parsley and serve hot or warm.
Important: Wipe the mushrooms with a damp cloth instead of washing them; mushrooms soaked in water absorb too much liquid and end up more like boiled than oven-roasted. Contains no allergens.
If you arrange the mushrooms in a single layer with space between them before putting them in the oven, the edges brown nicely instead of steaming and going soft. Adding the lemon juice as soon as they come out of the oven keeps the aroma livelier.
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