Sunday night supper can be such a drag – sandwiches, frozen waffles, lunch leftovers. And if you’ve made a big Sunday lunch, who wants to spend more time in the kitchen? Famed Aussie chef Neil Perry comes to the rescue with his 30-minute Thyme Roasted Mushrooms https://bit.ly/1IK2gBA. “These mushrooms are yummy with eggs,” he says, “but just as nice on toast by themselves.” So there you have it – go get the eggs and mushrooms!

Thyme Roasted Mushrooms


1kg big brown mushrooms, stems removed
1tbsp butter, melted
1½tbsp extra virgin olive oil
good pinch of thyme leaves
sea salt and freshly ground black pepper


1 Preheat oven to 200°C.

2 Place the mushrooms gills up on a large baking tray. Brush with butter and drizzle with olive oil. Scatter with thyme leaves and season with sea salt and freshly ground black pepper.

3 Roast in the oven for approximately 15 minutes or until tender.