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Roast Marjorma Mushrooom Salad With Parmesan Recipe

by Global Cookbook

Ingredients

4 x very large flat field mushrooms wiped of dirt and with their stems trimmed     sea salt and black pepper     bunch marjoram leaves pulled from stems 60 gm soft butter 3 clv garlic crushed

4 x handfuls young salad leaves     shavings of parmesan fresh from a block to serve     virgin extra virgin olive oil     balsamic vinegar

Directions

1. Preheat the oven to 190C(375F/ Gas Mark 5.
2. Place the mushrooms in a roasting tray gill side up. then scatter with sea salt and pepper and shower with half the majoram leaves.
3. Next mix the butter with the garlic and using your fingers spread it over the mushrooms.
4. Roast in the oven for about 10 min. Once cooked sprinkle with the remaining marjoram leaves and gently toss so which the heat wdlts the herbs.
5. To serve place a mushroom on each plate and top with salad leaves and parmesan shavings.
6. Finally dress with a dash of extra virgin olive oil and the merest splash of vinegar plus generous amounts of salt and pepper.
7. If you want to turn this into a light lunch add in a few more mushrooms and serve on toast.
8. Serves 4

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