Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/zapechennye-shampinony-s-travami/Notes on ingredients:
Mushrooms. You need specifically champignons here, preferably small or medium-sized, with a denser texture. Regular white and royal mushrooms with a brown cap are also suitable.
Butter. Butter gives a slight velvetiness and creamy note to the finished dish. The fat content of the butter is not very critical. You can replace the butter with refined vegetable oil if needed.
Garlic. Fresh garlic will taste best here. However, you can use dry granulated garlic if you wish. For the amount of champignons indicated in the recipe, 3/4 tsp will be enough.
Herbs. The ingredient list includes a mixture of Provencal herbs. If you don't have it, you can take basil, oregano, thyme, and rosemary separately. Or just leave one of these herbs to your taste.
Balsamic. Balsamic vinegar gives its unique aroma and characteristic acidity. It also colors the mushrooms brown.
You can also use balsamic cream or glaze with the same success. If replacing, use 50 g and keep in mind that a very slight sweetness will be added to the overall taste.
Now let's move on to cooking.
Cut the mushrooms into 2-4 pieces depending on their size. Leave the small ones whole.
Melt the butter, add grated garlic, Provencal herbs, salt, pepper, and vinegar.
Pour the mixture into a bowl with the champignons and mix.
Set the mushrooms aside for 15-20 minutes, then transfer them to a heatproof dish and send them to a preheated oven at 200 °C. Bake for 15-20 minutes, stirring a couple of times during the process.
Sprinkle the finished mushrooms with herbs and serve.
Enjoy your meal!
This recipe for baked champignons with herbs has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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