250 g of clean shiitake mushrooms or your preferred type.
1 lemon-scented bell pepper, sliced
2 cloves garlic
1-2 red bell peppers without seeds
4 sprigs thyme
8 tablespoons olive oil
3 tablespoons chopped parsley
Coarse salt
Black pepper
Aluminum foil
250 g of clean shiitake mushrooms or your preferred type.
1 lemon-scented bell pepper, sliced
2 cloves garlic
1-2 red bell peppers without seeds
4 sprigs thyme
8 tablespoons olive oil
3 tablespoons chopped parsley
Coarse salt
Black pepper
Aluminum foil
Cut four pieces of aluminum foil and divide the mushrooms among them
Place garlic and red bell peppers on top of the mushrooms, sliced into thin strips
Divide thyme between the packets and drizzle each one with 1 tablespoon olive oil
Season with salt and black pepper to taste
Fold the aluminum foil in half and seal the edges to form a pouch-like envelope
Place the packets on a baking sheet and bake in a preheated oven at 180o C for approximately 20 minutes
Mix the remaining olive oil with chopped parsley
Remove the packets from the oven and serve the roasted mushrooms with herb sauce, garnished with lemon-scented bell pepper slices.
