Ingredients:
500 g Broccoli, cut into florets
1 pkt Korean Baby Pleurotus Eryngii
2 tbsp Grapeseed Oil
3 cloves Minced Garlic
Kosher salt
Freshly ground black pepper
Method:
1) Preheat the oven to 250°C.
2) In a large bowl toss the broccoli florets, Korean Baby Pleurotus Eryngii, salt, pepper and minced garlic with oil until lightly coated.
3) Arrange the broccoli florets and Pleurotus Eryngii in a single layer on a greased or parchment lined baking sheet.
4) Bake for 16-20 minutes, until cooked through and nicely browned.
5) Serve immediately.
