Balsamic Marinated Mushrooms Recipe
Balsamic marinated mushrooms are a deliciously flavorful side dish featuring roasted mushrooms soaked in a tangy blend of balsamic vinegar, olive oil, garlic, and fresh thyme. Perfect served warm or at room temperature, these mushrooms make a versatile addition to meals such as toast with goat cheese, grilled meats, or as part of a grazing board. The marinade infuses the mushrooms with a rich, savory taste that bursts in your mouth with every bite.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes (plus 2-24 hours marinating time)
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Western
Ingredients
Roasted Mushrooms:
- 700g/1.4 lb small whole white mushrooms or halved larger ones
- 3 tbsp extra virgin olive oil
- 1 tsp cooking/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
- Preheat Oven: Set your oven to 200°C/375°F (180°C fan) to prepare for roasting the mushrooms.
- Season Mushrooms: Place the mushrooms in a roasting pan, arranging them in a single layer. Toss them with olive oil first, then sprinkle with salt, pepper, thyme, and both minced and smashed garlic cloves. Toss again to evenly coat all the mushrooms.
- Roast Mushrooms: Roast for 35 minutes, tossing well at the 20-minute mark to ensure even cooking. The mushrooms should become browned and tender.
- Prepare Marinade: While the mushrooms are still hot, transfer them and all their juices to a bowl. Add balsamic vinegar and olive oil, then toss thoroughly to coat.
- Marinate: Let the mushrooms cool and marinate uncovered for at least 2 hours, tossing occasionally. For deeper flavor, cover and marinate in the fridge overnight.
- Serve: Serve the mushrooms at room temperature or slightly warmed to enjoy their full flavor. Use the flavorful juices as a tasty addition to your serving.
- Serving Ideas: Enjoy on toast with goat cheese, over mash or polenta, alongside steak or grilled chicken, with fried eggs, or as part of a grazing board.
Notes
- Mushroom Choice: White mushrooms are preferred, but cremini or other roastable mushrooms work well. Mushrooms around 3.5cm (1.4″) in size are ideal; larger mushrooms should be halved for even cooking.
- Handling Larger Mushrooms: For portobello mushrooms, roast and then fill gill side up with marinade. They absorb the marinade fully by the next day.
- Smashed Garlic: Smash garlic cloves with skin on using the side of a knife to release flavor but keep cloves mostly intact for easy removal after roasting.
- Storage: Keep leftovers in the fridge for 4 to 5 days. Freezing is not recommended as mushrooms tend to become soggy.
Find it online: https://recipeloom.com/balsamic-marinated-mushrooms-recipe/