Balsamic Marinated Roasted Mushrooms Recipe
Balsamic marinated mushrooms are a flavorful and versatile dish featuring mushrooms roasted to perfection and soaked in a tangy balsamic vinegar and olive oil marinade infused with garlic and fresh thyme. Perfect served as a side, on toast with cheese, atop steaks or chicken, or as part of a grazing board, these mushrooms deliver a burst of rich, savory flavor with every bite.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes (plus 2 to 24 hours marination)
- 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: Set your oven to 200°C (375°F) or 180°C fan to prepare for roasting the mushrooms.
- Season Mushrooms: Place the mushrooms in a roasting pan in a single layer, allowing for snug fitting. Toss them first with 3 tablespoons of olive oil, then add salt, pepper, thyme, minced and smashed garlic. Toss again to evenly coat all mushrooms.
- Roast Mushrooms: Roast the mushrooms for 35 minutes, tossing thoroughly at the 20-minute mark, until they become browned and soft.
- Prepare Marinade: While the mushrooms are hot, transfer them and all their juices into a bowl. Add 4 tablespoons balsamic vinegar and 3 tablespoons olive oil, then toss well to combine the marinade with the mushrooms.
- Marinate: Allow the mushrooms to cool and marinate uncovered for at least 2 hours, tossing once or twice. For enhanced flavor, cover and refrigerate overnight, making sure to bring back to room temperature before serving.
- Serve: Serve the mushrooms at room temperature or slightly warmed to enjoy their full flavor. Use leftovers’ flavorful juices as a delicious condiment or dip.
Notes
- Mushroom Types: White mushrooms are preferred, but you can use cremini or Swiss brown mushrooms. Adjust roasting time depending on size and type. Larger mushrooms should be halved for even cooking.
- Smashed Garlic: Smashed garlic cloves are cooked with the mushrooms to infuse flavor but kept mostly intact for easy removal if desired. To smash, place a garlic clove unpeeled on a board and press with the side of a knife to slightly crush it.
- Storage: Leftover marinated mushrooms will keep well in the refrigerator for 4 to 5 days. Freezing is not recommended as it may cause mushy texture.
- Serving Suggestions: Serve as a side dish, on toast with goat or cream cheese, over polenta or mashed potatoes, alongside steaks, chicken breast, or fried eggs, or as part of a grazing board.