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6
Easy
20 min
By Jo Pratt
Published 2009
The rich red wine marinade and all of the flavours that roast into the mushrooms are so delicious this becomes a really juicy, meaty dish.
Whizz the garlic, oregano, basil, tomato purée, olive oil and balsamic vinegar in a mini chopper or small food processor until fairly fine. Season with salt and pepper. Rub this paste into the mushrooms, smearing it lightly into the gills. Place in a dish and pour over the red wine. Leave to marinate for 1 hour, basting a couple of times.