Description
Deliciously tender balsamic marinated mushrooms roasted to perfection and infused with fresh thyme and garlic. This versatile dish can be enjoyed as a flavorful side, appetizer, or as part of various meals like on toast, polenta, or risotto. The mushrooms are roasted, then marinated in a tangy balsamic and olive oil mixture to enhance their rich, earthy flavors.
Ingredients
Scale
Mushrooms
- 700g / 1.4 lb small whole white mushrooms (or halved larger ones)
Seasoning
- 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
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). This ensures the mushrooms begin roasting immediately for optimal tenderness.
- Season the Mushrooms: Place the mushrooms in a roasting pan in a single layer, allowing some snugness as they will shrink during cooking. Toss them first with olive oil, then add salt, pepper, thyme sprigs, and both the minced and smashed garlic cloves. Toss again to distribute the seasonings evenly.
- Roast: Roast the mushrooms in the preheated oven for 35 minutes. At the 20-minute mark, toss them well to ensure even browning and cooking. Continue roasting until the mushrooms are soft and nicely browned.
- Prepare the Marinade: While the mushrooms are still hot, transfer them along with all the juices into a bowl. Add balsamic vinegar and olive oil to the bowl and toss thoroughly to coat the mushrooms with the marinade.
- Marinate: Allow the mushrooms to cool and marinate uncovered for at least 2 hours at room temperature, tossing once or twice. For enhanced flavor, cover and refrigerate the mushrooms to marinate overnight (up to 24 hours).
- Serve: Serve the mushrooms at room temperature or slightly warmed, ensuring you include the flavorful marinade juices for added taste.
- Serving Options: These balsamic marinated mushrooms make a delightful addition to grazing boards, served on polenta or mashed potatoes, atop toast with goat or cream cheese, as a side to fried eggs, or incorporated into creamy risotto or risoni/orzo dishes.
Notes
- The size of the mushrooms affects cook time slightly; larger mushrooms should be halved for even roasting.
- Using both minced and smashed garlic cloves adds layers of garlic flavor – minced for immediate taste, smashed for subtle infusion during roasting.
- Mushrooms shrink about 25-30% during roasting, so arrange them in a snug but single layer in the roasting pan.
- Marinating overnight in the fridge enhances the flavor significantly, but a minimum of 2 hours is sufficient for delicious results.
- Serve with the marinade juices for the fullest flavor experience.
