I've found another use, apart from using it on toasts and in roasted chicken, for my homemade sundried tomatoes butter - baked mushrooms!
I saw some beautiful mini portobello mushrooms at the supermarket yesterday, and couldn't resist buying a pack home.
These baked mushrooms are really easy to make. I chopped up 2 cloves of garlic, a bunch of coriander and mixed them with some of the sundried tomatoes butter. Then, I laid the mushrooms out on a ceramic baking tray, seasoned them generously with some sea salt and freshly cracked black pepper. Each mushroom gets a dollop of the garlic, coriander and butter.
The mushrooms are baked at 180 deg C for about 15 mins. When eating, be careful of the juices when you pick the mushrooms out. The juices from the mushroom, mixed with the spices are heavenly. Don't waste a single drop!
Baked mushrooms are really juicy.. slurp!