350 gr (12 oz) fresh whole mushrooms, cleaned.
4 sprigs rosemary
4 small garlic cloves, peeled
Preheat oven at 180°C (360°F).
For this recipe you need to have fairly large pieces to retain the meaty texture of the mushroom. Thin slices will basically boil in their own moisture and as a result will be gummy or stringy. Whole oyster mushrooms and small chanterelle will need no slicing. If you use large portobello or porcini it’s better to slice them in half or quarter by the length.
Cut four 20×20 cm (8×8 inch) pieces of parchment paper or prepare 4 small oven bags. Arrange 1/4 of the mushrooms on the paper together with a sprig of rosemary and one garlic clove. Season mushrooms with salt and pepper, drizzle with one teaspoon extra virgin olive oil, then seal the paper parcel or oven bag and transfer in an oven tin.
Bake for 20 min and serve warm directly in the parcels. You can also serve them at room temperature in which case remove the parcels and transfer into a dish. Drizzle with good extra virgin olive oil just before serving.