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Mighty mushroom traybake recipe

76 ratings

In partnership with Jamie Oliver

Jamie says: "This traybake absolutely ticks the box for easy midweek cooking. Roasting all the ingredients together allows them to mingle as they cook, so you get maximum flavour with very little effort." See method

Serves 4
15 mins to prepare and 1 hr to cook
396 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

800g potatoes
4 garlic cloves
2 red onions
½ a bunch of fresh rosemary (15g)
1 fresh red chilli (optional)
olive oil
500g mixed mushrooms
2 x 400g tins cannellini beans
red wine vinegar
4 heaped tbsp soured cream

Each serving contains

Energy
1665kj
396kcal 20%
Fat
9g 13%
Saturates
3g 16%
Sugars
8g 9%
Salt
0.6g 10%

of the reference intake
Carbohydrate 61.4g Protein 15.8g Fibre 13.9g

Method

Preheat the oven to gas 6, 200 ̊C, fan 180¡C. Scrub the potatoes, peel the garlic and onions, then slice everything 0.5cm thick, chucking it in a large, shallow roasting tray (30 x 40cm) as you go. Strip in most of the rosemary leaves, then finely slice and add most of the chilli, if using. Add a pinch of sea salt and black pepper and 1 tbsp oil, toss well, arrange in a fairly even layer and roast for 40 mins. Halfway through cooking, roughly tear and toss in the mushrooms, leaving any smaller ones whole.
Pull the tray out of the oven, drain the beans and stir them in, along with 1 tbsp vinegar. Sprinkle over the remaining rosemary leaves and chilli, then return to the oven for a further 20 mins, or until everything is golden and delicious.
Divide the traybake between plates, with a dollop of soured cream on top. Lovely served with some steamed greens or dressed baby spinach.

See more Jamie Oliver recipes