There is one important yet simple step to prevent soggy roasted mushrooms: draining off that excess liquid. Tilt the baking sheet to one corner and carefully drain the liquid out, but save the ...

Combine the mushrooms with yoghurt, turmeric powder, and lemon juice in a dish. 2. Then add dry red chillies, peppercorns, cloves, methi seeds, coriander seeds, and cumin seeds to a pan over medium ...

Put the mushrooms, garlic, rosemary and lemon zest in a roasting tin. Pour over the stock, season well and cover with foil. Roast for 15 minutes. Remove the foil and roast for another 15 minutes.