Roast Mushrooms with Balsamic Vinegar and Thyme

A meal on their own, or delicious on toast with avocado or goats cheese as a side to eggs, this is a wonderful dish warm or cold.  For an interesting side, add these mushrooms to cooked barley, quinoa, brown rice or cous cous.

200g button mushrooms

200g swiss brown mushrooms

200g flat swiss brown mushrooms

3 tbspn olive oil

1 tbspn butter

2 tbspn water

zest of 1 lemon

pinch of salt

5 sprigs of thyme, leaves only

1 cinnamon quill

1 tbspn balsamic vinegar

3 tbspn finely chopped parsley

3 tbspn lemon juice

3 tbspn toasted slivered almonds (optional)

Preheat oven to 180 degrees. Wipe mushrooms with a damp cloth to remove any dirt. Slice mushrooms and place in oven dish. Sprinkles with salt and thyme leaves, add lemon zest and cinnamon quill, drizzle with olive oil and water and dot butter around the dish. Cover with foil and bake for 30 mins. Remove foil, add balsamic vinegar, stir and bake uncovered for another 25 mins. Add lemon juice, almonds and parsley and toss to combine.