Foil Baked Wild Mushrooms

Foil Baked Wild Mushrooms


  • Bacofoil Non-Stick – sheet twice the size of the dish
  • 450g mixed wild mushrooms (Ceps are best but if all else fails use button mushrooms)
  • 3 bay leaves
  • 3 sprigs thyme
  • 12 cherry tomatoes
  • 50ml good olive oil
  • 8 cloves garlic, peeled
  • Finely grated zest on 1 unwaxed lemon
  • Salt and ground black pepper


  1. Preheat the oven to 220°C/ Gas 7.
  2. Pour 1/2 inch water in the bottom of a shallow pie dish, lay a sheet of foil twice the size of the dish over the dish and push down to the shape of the dish (the water prevents scorching).
  3. Combine all the ingredients and tip into the foil. Bring the sides of the foil together and create a seal. Place in a pre-heated oven and bake for 25 minutes. Serve immediately with crusty bread.

Cook Time

25 mins