Description
This Roasted Mushrooms recipe delivers perfectly caramelized, flavorful mushrooms with a delicious garlic-balsamic glaze. The mushrooms are seasoned, roasted in the oven to enhance their natural umami, and finished with a buttery soy and herb glaze for a savory, crowd-pleasing side dish.
Ingredients
Scale
Vegetables
- 2 pounds (908 g) cremini mushrooms, or baby bella
Seasonings and Sauces
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 teaspoon (5 g) kosher salt, or sea salt
- ½ teaspoon black pepper, more for garnish
- 2 tablespoons (30 g) melted butter
- 2 teaspoons (10 ml) soy sauce
- 2 teaspoons (10 ml) balsamic vinegar
- 2 teaspoons minced garlic
- 2 teaspoons chopped thyme, or 1 teaspoon dried
- 1 teaspoon parsley
Instructions
- Preheat the Oven: Set the oven rack to the lowest position and preheat the oven to 450ºF (232ºC). The low rack position allows the mushrooms to be exposed to direct heat, promoting quicker moisture evaporation and better caramelization.
- Prepare the Mushrooms: Rinse the mushrooms and dry them thoroughly. Trim the stems. Leave small mushrooms (1 to 1½-inch) whole, halve medium-sized mushrooms (1½ to 2-inches), and quarter larger ones (over 2-inches). This ensures even cooking by keeping the pieces uniform in size.
- Season and Arrange Mushrooms: In a large bowl, toss the mushrooms with olive oil, kosher salt, and black pepper. Spread them in a single layer on a large rimmed baking sheet to avoid steaming and to encourage browning.
- First Roast: Roast the mushrooms for 25 to 30 minutes until most of their liquid evaporates. Remove from the oven and use a spatula to gently stir the mushrooms. This step develops deeper flavors and improves texture by removing excess moisture.
- Prepare and Add Glaze: In a small bowl, mix melted butter, soy sauce, balsamic vinegar, minced garlic, and thyme. Pour this mixture evenly over the roasted mushrooms, stir to coat well, and return to the oven for another 3 to 5 minutes until the garlic becomes fragrant and the sauce reduces to a glossy glaze.
- Garnish and Serve: Transfer the glazed mushrooms to a serving platter. Garnish with fresh parsley and an extra sprinkle of black pepper to enhance flavor and add a fresh, colorful finish.
Notes
- For best texture, ensure mushrooms are spread in a single layer without overcrowding the pan.
- Use fresh thyme if possible for brighter herb flavor, but dried thyme also works well.
- You can substitute cremini mushrooms with baby bella or white button mushrooms if desired.
- This dish pairs beautifully with roasted meats, grilled vegetables, or as a topping for toasted bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
