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Mixed Mushroom Sheet Pan Recipe

Mixed Mushroom Sheet Pan Bake

Lynne Alderson
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!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Lunch Dish, Side Dish
Cuisine French
Servings 4 people

Ingredients
 
 

  • 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
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