Mushrooms Roasted In Vine Leaves

Serves 4

Cooking with vine leaves is traditional throughout the Mediterranean and the Middle East, they are full of flavour and it is such a waste to only eat the grapes. Vine leaves can be found in supermarkets or delis and are a wonderful ingredient to cook with. 

Mushrooms roasted in vine leaves is a beautiful dish full of simple, clean, fresh Mediterranean flavours; olive oil, lemon, garlic. A dish piled full of mushrooms is hard to resist and it is a perfect side dish throughout the year, in winter mushrooms are beautiful with rich hearty meals, like steaks, stews and lamb shanks and in summer they are wonderful with prawns, risotto and salmon. 

Ingredients

• 800g mixed mushrooms, sliced
• 200g vine leaves in brine
• 2 cloves of garlic, finely chopped
• ½ lemon
• 4 tbsp olive oil
• Salt and pepper

Method

1. Preheat oven to 180C or gas mark 4. Soak the vine leaves, for 5 minutes, in boiling water.
2. Layer a greased baking dish with most of the vine leaves, leaving enough to cover the dish later.
3. In a bowl gently mix together the mushrooms, 2 tbsp olive oil, garlic and lemon juice, season well. Spoon the mushroom mix on top of the vine leaves. Drizzle olive oil on top and cover the mushrooms with the remaining vine leaves.
4. Roast for 20-30 minutes, until mushrooms are tender.
5. Remove the top layer of vine leaves and serve.