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Balsamic Marinated Roasted Mushrooms Recipe

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4.3 from 56 reviews

This balsamic marinated mushrooms recipe features tender roasted mushrooms soaked in a delicious blend of balsamic vinegar, olive oil, garlic, and thyme. Perfect as a side dish, topping for toast with goat cheese, or as part of a grazing board, this versatile dish bursts with rich, tangy, and savory flavors that enhance any meal.

  • Total Time: 40 minutes plus 2 to 24 hours marinating
  • Yield: 4 servings

Ingredients

Roasted Mushrooms

  • 700g (1.4 lb) small whole white mushrooms or halved larger ones
  • 3 tbsp extra virgin olive oil
  • 1 tsp cooking or kosher salt
  • 1/2 tsp black pepper
  • 5 sprigs fresh thyme (or 1/2 tsp dried thyme)
  • 2 garlic cloves, finely minced
  • 2 garlic cloves (skin on), smashed

Balsamic Marinade

  • 4 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (375°F) or 180°C (fan). This ensures the mushrooms will roast evenly to perfection.
  2. Season Mushrooms: Place the mushrooms in a roasting pan in a single layer (they can be snug but not overlapping). Toss the mushrooms first with olive oil, then add salt, black pepper, thyme sprigs, minced garlic, and the smashed garlic cloves. Toss again to coat evenly.
  3. Roast Mushrooms: Roast the mushrooms for 35 minutes, tossing them thoroughly at the 20-minute mark to ensure even browning and softening. The mushrooms should be nicely browned and tender when done.
  4. Prepare Marinade & Toss: Immediately transfer the hot mushrooms with all their released juices into a bowl. Add the balsamic vinegar and extra virgin olive oil, then toss everything well to coat the mushrooms in the flavorful marinade.
  5. Marinate: Let the mushrooms cool uncovered at room temperature for at least 2 hours, tossing once or twice for even flavor distribution. For deeper flavor, cover and refrigerate overnight (up to 24 hours).
  6. Serve: Serve the mushrooms at room temperature or slightly warmed to best enjoy their rich flavor. Use the marinade juices as a flavorful sauce to complement the dish.

Notes

  • Mushroom Choices: White mushrooms are ideal and roast well, but you can also use cremini (brown) mushrooms or any roast-able mushroom variety. Adjust size by halving larger mushrooms so pieces are similar for even cooking.
  • Larger Mushrooms: For portobello mushrooms, roast and then fill gill side up with marinade; they will absorb all the marinade by the next day. Alternatively, cut into pieces sized like small mushrooms for roasting.
  • Smashed Garlic: Smash unpeeled garlic cloves under a knife to release flavor while keeping them mostly intact for easy removal after roasting.
  • Storage: Leftovers keep well for 4 to 5 days refrigerated. Freezing is not recommended as mushrooms may become soggy.
  • Serving Suggestions: Serve as a side dish with mash or polenta, piled on toast with goat cheese, alongside steak or grilled chicken, with fried eggs, or as part of a grazing board.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Western
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/balsamic-marinated-roasted-mushrooms-recipe/