Baked Chard and Mushroom

By Joseph Whitmore of One Dish Room




Olive oil

Tamari Soy Sauce


1. Dress a roasting tray with a drizzle of oil and a few dashes of soy sauce

2. In a non-stick frying pan, add de-stemmed mushrooms round side down and leave until pools of water fill up the cups of the mushrooms. Then toss the mushrooms around to displace the water and then cook until water appears again

3. Lay chard onto the tray, and then the mushrooms on top. Add a splash of water (enough cover the bottom of the tray), cover tightly with foil and bake for 20 minutes at 180 degrees