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NEW: Kitchen & Personal Care
NEW: Kitchen & Personal Care
Made with all-natural ingredients, this new range is perfect for those that love to cook with spice.
Easy
40mins
5-20
Vegetarian
Rated 5 stars by 1 users
5 as an entrée, 20 as canapés
15 minutes
25 minutes
20 button mushrooms, stems sliced off
3 tsp Oma Rosa’s Gulasch
2 tbsp olive oil
1 clove garlic, crushed
30g unsalted butter
2 tbsp parsley, chopped (plus more to decorate plate if desired)
Rocket (optional plate decoration)
40g crème fraîche
1 quarter slice of preserved lemon, cut into a further 20 thin slices
Freshly cracked Gewürzhaus Peppermill Trio
Preheat oven to 220 ⁰C.
In a baking dish, coat mushrooms thoroughly with oil and spice. Make sure they can fit in a single layer and turn them so they are all underside up.
Place in the oven for 25 minutes and when nicely roasted, set aside to cool.
In a small saucepan, melt butter. Stir in garlic and parsley and allow to cook for about a minute before removing from heat.
Decorate your plate/s with rocket or parsley, if using. Place mushrooms, making sure they are still underside up, pour over the garlic butter, adding a small dollop of crème fraîche on each, a thin slice of preserved lemon and cracked pepper over the top.
Create a vegan version of this recipe by using a vegan cream cheese replacement and olive oil instead of butter.
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