Wild mushrooms on Kombu (Vegan, DF, GF)
The intensity of the smell as this is cooking will make you want to take it out every five minutes to eat it, but the longer you leave it, the more concentrated the flavor. The Kombu brings an extra savory tone to the dish giving it a smoky depth
I took this recipe from Matthew Kenney’s Plantlab, creating the future of food. I would say that this is definitely going to be a part of my future and am looking forward to try other vegetables in the same way. I will have to at least try this recipe again, as Mr B wasn’t home, so I ate it all myself. Shhh…..
Ingredients
- 1lb of wild mushrooms (I used trumpet mushrooms)
- 1 tbsp. olive oil
- 2 tbsp. thyme
- 2 tbsp. rosemary
- ½ tsp. garlic salt/sea salt
- Large pieces of Kombu, pre-soaked in water
Method
- Preheat the oven to 350f
- Wash the mushrooms and cut into roughly equal slices/sizes
- Toss in the oil, thyme, rosemary and salt
- Place the kombu on a baking sheet
- Spread the mushrooms on the kombu in an even layer
- Cook mushrooms for 30 minutes in the oven
