Balsamic Marinated Mushrooms Recipe
Delicious balsamic marinated mushrooms roasted to perfection with garlic and thyme, soaked in a flavorful balsamic vinegar and olive oil marinade. Perfect as a versatile side dish or appetizer, these mushrooms pair wonderfully with mash, polenta, toast with goat cheese, grilled meats, or as part of a grazing board.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes (plus 2 to 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 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
- Preheat Oven: Preheat your oven to 200°C (375°F) or 180°C (fan).
- Season Mushrooms: Place mushrooms in a roasting pan in a single snug layer. Toss with olive oil, then add salt, pepper, thyme, minced garlic, and smashed garlic cloves. Toss again to coat evenly.
- Roast Mushrooms: Roast in the preheated oven for 35 minutes, stirring or tossing well halfway through at 20 minutes. Roast until mushrooms are browned and soft.
- Marinate: While still hot, transfer mushrooms with all their juices into a bowl. Add balsamic vinegar and olive oil marinade. Toss thoroughly to combine.
- Marinate Time: Let mushrooms cool and marinate uncovered at room temperature for at least 2 hours, tossing once or twice. For best flavor, cover and refrigerate overnight.
- Serve: Serve the mushrooms at room temperature or slightly warmed to maximize flavor. Use the flavorful marinade juices as well.
- Serving Suggestions: Enjoy as part of a grazing board, on polenta or mashed potatoes, on toast with goat or cream cheese, alongside fried eggs, in risotto or risoni dishes, or with grilled meats.
Notes
- Mushrooms: White mushrooms are preferred but cremini or other roastable mushrooms will work. Choose whole mushrooms about 3.5cm (1.4″) for even cooking. Larger ones should be halved.
- Smashed Garlic: Smash unpeeled garlic cloves with the side of a knife to release flavor but keep mostly intact for easy removal. Adds depth to marinade flavor.
- Leftovers: Store in the fridge for 4 to 5 days. Freezing is not recommended as mushrooms may become soggy.
Find it online: https://recipepact.com/balsamic-marinated-mushrooms-recipe/