Recipes

Roasted Mushrooms with Onion Marmalade

Makes 12

60-70 minutes, including preparation, cooking and baking time

Mmm – gorgeous! This is good as a starter or as a side dish.

1 tsp olive oil
2 medium red onions
2 tbsp balsamic vinegar
1 generous pinch of sugar
2 tsp redcurrant jelly
1 tbsp red wine (optional)
12 flat field mushrooms
3 tbsp olive oil
2 cloves garlic, crushed
½ tsp mild paprika
1 tbsp fresh thyme leaves
1 tsp dried mixed herbs
Salt and pepper
Grated dairy-free cheese, eg melting mozzarella style (optional)
Rocket or other decorative salad leaves for serving

To make the marmalade, cut the onions in half and then slice finely.
Sauté in the tsp of oil over a very low heat for 15-20 minutes, stirring occasionally.
Add the vinegar, red wine, sugar and redcurrant jelly.
Simmer for another 5 minutes until the onions start to caramelise, then set aside.
Preheat the oven to 190˚C/375˚F/Gas Mark 5.
In a small bowl combine the olive oil with the crushed garlic and herbs. Season with salt and pepper.
Wipe the mushrooms clean with kitchen paper and carefully remove the stalks. Place the mushrooms on a non-stick oven tray and drizzle the seasoned olive oil over them.
Roast for 25 minutes.
Divide the onion marmalade between the mushrooms and sprinkle with dairy-free cheese if using.
Return the tray to the oven and bake for a further 5 minutes.
Serve on a bed of salad leaves with any leftover onion marmalade and crusty bread

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