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Parasol Mushroom Roast Dinner with White Wine Jus

Parasol Mushroom Roast Dinner with White Wine Jus

Parasol Mushroom Roast Dinner with White Wine Jus

By recipes genie | Published on December 30, 2024

Tools & Equipment

1
Baking Tray
2
Parchment Paper
3
Knife
4
Cutting Board
5
Saucepan
6
Measuring Spoons
7
Measuring Cups
8
Oven Mitts
9
Brush or Cloth

Ingredients

Main

  • 1
    1 each large parasol mushroom
  • 2
    2 each cloves of garlic
  • 3
    2 each sprigs of fresh thyme
  • 4
    2 tbsp tablespoons olive oil
  • 5
    0.25 tsp teaspoon salt
  • 6
    0.25 tsp teaspoon black pepper

Jus

  • 1
    1 tbsp tablespoon olive oil
  • 2
    1 each small shallot
  • 3
    2 each cloves garlic
  • 4
    150 ml milliliters dry white wine
  • 5
    150 ml milliliters vegetable broth
  • 6
    1 each sprig fresh thyme
  • 7
    1 tsp teaspoon butter
  • 8
    0.125 tsp teaspoon salt
  • 9
    0.125 tsp teaspoon black pepper

Directions

1

Preheat the Oven

Preheat your oven to 200°C (400°F). Ensure your oven rack is positioned in the middle.

2

Prepare the Mushroom

Carefully clean the parasol mushroom using a brush or a slightly damp cloth. Avoid soaking it in water, as this will make it soggy. Trim any tough or dirty parts of the stem. The goal is to have a clean, intact mushroom cap.

3

Prepare the Aromatics

Mince the garlic cloves and roughly chop the fresh thyme sprigs. Mince means to chop into very small pieces. Set them aside.

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4

Season the Mushroom

Place the parasol mushroom on a baking tray lined with parchment paper. Drizzle 2 tablespoons of olive oil over the mushroom, ensuring it’s coated well. Sprinkle the minced garlic, chopped thyme, salt, and pepper evenly over the mushroom cap.

5

Bake the Mushroom

Bake the mushroom in the preheated oven for 20-25 minutes, or until it's tender and slightly golden brown. The baking time might vary depending on the size of the mushroom. The cap will soften and release moisture, becoming more succulent.

6

Prep for Jus

While the mushroom is baking, prepare the white wine jus. Finely chop the shallot and mince the garlic. 'Finely chop' means to cut into small, even pieces.

7

Sauté Aromatics

Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped shallot and cook until softened and translucent, about 3-4 minutes. Be careful not to burn the garlic. Add the minced garlic and cook for another minute until fragrant.

8

Reduce the Wine

Pour in the dry white wine and increase the heat to medium-high. Allow the wine to simmer and reduce by half. Simmering means gently bubbling just below boiling point. This reduction process will intensify the flavour of the wine.

9

Simmer the Jus

Add the vegetable broth and thyme sprig to the saucepan. Reduce the heat to low and simmer for another 10 minutes to allow the sauce to thicken slightly. The jus will become more concentrated and flavourful as it reduces.

10

Finish the Jus

Remove the thyme sprig from the jus and stir in the butter, salt, and pepper. Stir until the butter is melted and the sauce is emulsified (smooth and well-combined).

11

Rest the Mushroom

Once the mushroom is baked, carefully remove it from the oven using oven mitts. Be careful as the baking tray and mushroom will be hot. Let the mushroom rest for a few minutes before serving.

12

Serve the Dish

To serve, place the roasted parasol mushroom on a plate. Spoon the warm white wine jus generously over the mushroom. The jus will add moisture and enhance the overall flavour.

Recipe Tips

  • For a richer flavour, use a dry sherry instead of white wine.
  • If you don't have fresh thyme, use 1/2 teaspoon of dried thyme.
  • Ensure the mushroom is cooked through and tender before serving. Overcooking will make it dry.
  • Store any leftover jus in an airtight container in the fridge for up to 3 days.
  • Always handle the mushroom gently to avoid breaking it
  • Substitute butter with olive oil for a vegan option.

Nutrition Facts (per serving)

Calories

250 kcal

Carbs

15g

Protein

8g

Fat

15g

Fiber

5g

Sugar

5g

Sat. Fat

3g

Sodium

400mg

Trans Fat

0.1g

Cholesterol

10mg

Potassium

300mg

Vitamin A

100%

Vitamin C

5%

Calcium

20%

Iron

2%

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