Description
This recipe features tender roasted mushrooms marinated in a flavorful balsamic and olive oil mixture, enhanced with fresh thyme and garlic. Perfect as a versatile side dish or a flavorful addition to grazing boards, polenta, toast, risotto, and more, these balsamic marinated mushrooms are simple to prepare and full of rich, savory taste.
Ingredients
Roasted Mushrooms
- 700g / 1.4 lb small whole white mushrooms (or halved larger mushrooms)
- 3 tbsp extra virgin olive oil
- 1 tsp 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 (180°C fan) to prepare for roasting the mushrooms.
- Season Mushrooms: Place the mushrooms in a roasting pan in a single layer (they can be snug but should not overlap). Toss them first with 3 tablespoons of olive oil, then add kosher salt, black pepper, fresh thyme sprigs, minced garlic, and the smashed garlic cloves. Toss again to ensure even seasoning.
- Roast Mushrooms: Roast the mushrooms in the oven for 35 minutes, tossing them well about halfway through at the 20-minute mark. Roast until mushrooms are browned and soft, noting they will shrink about 25-30% during cooking.
- Prepare Marinade and Combine: While mushrooms are still hot, transfer them along with all the pan juices into a bowl. Add 4 tablespoons of balsamic vinegar and 3 tablespoons of olive oil to the mushrooms. Toss thoroughly to coat all mushrooms in the marinade.
- Marinate: Allow mushrooms to cool and marinate uncovered for at least 2 hours, tossing once or twice. For enhanced flavor, cover and refrigerate overnight once cooled.
- Serve: Bring the marinated mushrooms to room temperature or serve slightly warmed for best flavor. Enjoy with bread to soak up the delicious marinade or as a complement to other dishes.
- Serving Suggestions: Serve as part of a grazing board, over creamy polenta or mashed potatoes, on toast with goat or cream cheese, alongside fried eggs, or added to risotto or orzo/risoni for a hearty touch.
Notes
- Mushroom Type: White mushrooms are preferred, but this recipe works well with cremini or other roast-able mushrooms. Adjust cutting and cooking times depending on size and type.
- Size Consistency: Use whole mushrooms about 3.5 cm (1.4″) in diameter. Halve larger mushrooms to ensure even cooking.
- Portobello Variation: For portobello mushrooms, roast and then fill gill side up with marinade to allow full absorption.
- Smashed Garlic: Smashing garlic cloves (unpeeled) releases flavor during roasting but makes them easy to remove if desired.
- Storage: Leftovers keep well for 4 to 5 days refrigerated. Freezing is not recommended as mushrooms may become soggy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
