For Mushroom Lovers An Easy Sheet Pan Recipe

Cooler weather in Provence, a touch of humidity, and maybe even some rain bring with it the promise of wild mushrooms foraged from nearby forests. However, you need to know where to look and do not expect the locals to show you where to find edible fungi. The good news is regional markets, and small food stores should have a variety of fresh mushrooms.

I love the heaps of different types of mushrooms at the Aix-en-Provence markets; here’s a straightforward recipe to make the most of them. Sheet pan bakes are a super-easy way to cook a family meal or casual lunch for friends (when we can do that again!). I like that it can all be prepared in advance and popped into the oven where the various ingredients mingle together into a delicious tasty dish.

Mixed Mushroom Sheet Pan Bake

Guest Post

This is a Jamie Oliver recipe for 4 - 6 people, especially at lunchtime when servings may be smaller. I didn’t have any cannellini beans in the kitchen, so I used mixed beans in tomato sauce, which turned out well. The great thing about sheet pan bakes is that you can incorporate varied ingredients, and they warm the kitchen too!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Lunch Dish, Side Dish

Cuisine French

Servings 4 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 3/4 lbs potatoes
• 4 garlic cloves
• 2 red onions
• 1/2 oz fresh rosemary
• 1 Fresh Red Chili Pepper optional
• 1 tbsp Olive Oil
• 1 lb mixed mushrooms
• 2x 15oz tins Cannellini Beans
• 1 tbsp red wine vinegar
• 4 tbsp sour cream heaped

Instructions

 

• Preheat the oven to 200 ̊C (395 ̊F). Scrub the potatoes, peel the garlic and onions, then slice everything 0.5cm thick. Place potatoes, garlic, and onions 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 chili (skip this step if choosing not to use chili). Add a pinch of sea salt and black pepper and 1 tbsp oil, toss well, arrange in an even layer and roast for 40 minutes. 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 the remaining rosemary leaves and chili, then return to the oven for a further 20 mins or until everything is golden and delicious.
• Divide the sheet pan bake between plates with a dollop of sour cream on top. Lovely served with some steamed greens or dressed baby spinach.

Keyword Beans, Mushrooms, Wild Mushrooms

Tried this recipe?Let us know how it was!

Recipes For The Love of Mushrooms

Sautéed Wild Mushrooms

When wild mushrooms appear in the Provencal markets, do not hesitate to buy them, as the season is short. This starter course is quick to prepare and simply delicious. The recipe below will serve four people as a starter.

Check out this recipe

Toasted Bread Boxes with Chanterelle Mushrooms and White Truffle Oil

David was inspired to make this recipe by a bistro meal in France.

Check out this recipe

Marinated Mushroom and Roast Pumpkin Salad

This salad is delicious and refreshing and is a colourful starter course.

Check out this recipe

Chicken with Wild Mushroom and Cannellini Cassoulet

With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.

Check out this recipe

Braised Chicken with White Cannellini Beans and Chard

The recipe was adapted from Cheri’s recipe on My Savory Spoon. The dish could be served just as easily in Tuscany as in Provence. Pair this dish with a deep-coloured rosé such as one from Tavel, or in this case Rune Wines in Arizona.

Check out this recipe

Discover the Taste of Provence (winter 2020) menu from Jane Satow at La Cuisine Provençale, it’s all about mushrooms.

Guest Post