Setas al Horno (Baked Oyster Mushrooms) is a traditional Spanish recipe for a classic vegetarian dish of oyster mushrooms baked with olive oil and sherry that are finished with a crumb topping before being served. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Baked Oyster Mushrooms (Setas al Horno).
Trim the oyster mushroom stalks then place the mushrooms in an earthenware dish and season with salt and black pepper. Drizzle over the sherry and olive oil then transfer to an oven pre-heated to 175°C and bake for 5 minutes.
Combine the breadcrumbs, the garlic and parsley in a bowl. Scatter this over the top of the mushrooms then baste with a little of the cooking liquid. Return to the oven and cook for a further 20 minutes, or until the topping is nicely browned.
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