Mushrooms Cooked In Grapevine Leaves
An easy Mediterranean mushroom dish
Ingredients
- 4 cups - 300 grams - fresh button mushrooms.
- Grapevine leaves to cover the bottom of a baking dish in one layer plus added leaves to cover the mushrooms
- 1/2 cup olive oil
- 1/2 tsp sea salt
- 8 whole peeled garlic cloves
- 1/2 tsp. Ground black pepper
Instructions
- Preheat the oven to 325° F - 165° C
- Rinse the grape leaves and leave to drain in a colander or on a kitchen towel.
- Rinse the mushrooms and pat them dry.
- Remove and chop the stems coarsely; set the stems aside.
- Halve any particularly large mushrooms.
- Line a baking dish with grape leaves in a single layer.
- Pour half the olive oil over the leaves.
- Place the sliced or whole mushrooms over the leaves.
- Put the chopped stems around the mushrooms.
- Poke the garlic cloves into any empty spaces around the mushrooms.
- Sprinkle everything with salt and pepper to taste.
- Cover the dish with grape leaves.
- Pour the second half of the olive oil over all.
- Cover the dish with a tightly fitting lid or foil.
- Bake for 30 minutes.
- Spoon some of the cooking juices over the mushrooms and garlic cloves, and serve.
Notes
