Roasted Blue Foot Mushroom, Vegetables and Apples
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
These lovely mushrooms pair extremely well with the vegetables and apples.
  • ¼ pound blue foot mushrooms
  • 2 fennel bulbs
  • 1 pound haricots verts
  • 2-3 large apples
  • 2-3 tablespoons sunflower oil
  • ½ teaspoon freshly ground Tellicherry peppercorns
  • ¼ teaspoon fennel salt
  1. Starting with the mushrooms, remove any debris with a dry pastry brush.
  2. Slice mushrooms in half or thirds for larger ones. Place mushrooms in a single layer on a baking sheet lined with parchment paper. Brush mushrooms with oil and cover mushrooms loosely with foil.
  3. Begin roasting mushrooms in a pre-heated oven at 425 degrees F for about 20 minutes, turning them midway though roasting time.
  4. While your mushrooms are roasting, prepare fennel and apples by slicing each into ¼ inch slices. Remove the mushrooms from the oven, push them off to one side making sure not to overlap.
  5. Place fennel, apples and haricots verts onto the baking sheet with the mushrooms. Brush with remaining oil, adding more if desired. Toss beans to make sure oil is distributed well.
  6. Sprinkle with fennel salt and pepper. Cover beans loosely with foil.
  7. Place baking sheet back into the oven and continue baking for an additional 25-30 minutes removing the foil from the beans and turning vegetable and apples midway through cooking time.
The Blue Foot mushrooms should be thoroughly cooked prior to eating.
Recipe by Honest Cooking at