Maggie Beer'S Roasted Mushrooms - cooking recipe

Ingredients

400 g field mushrooms, quartered
400 g portobella mushrooms, quartered
175 ml verjuice
1 tablespoon finely chopped parsley, stalks
1 tablespoon chopped fresh oregano
sea salt
crushed black pepper
chopped parsley, to serve
extra virgin olive oil, to serve

Preparation

Preheat oven to 180c.
Place mushrooms, verjuice, parsley stalks, oregano, salt and pepper in a baking dish and toss to combine.
Roast until well cooked (this could take up to an hour, then transfer dish to stove top and cook until 1/4 of the liquid remains.
Sprinkle with the extra chopped parsley and enough olive oil to moisten a little.