Picture this: the kitchen is filled with the earthy aroma of mushrooms mingling with the tang of balsamic vinegar and soy sauce—it’s like a culinary symphony playing at full tilt.
I had this wild idea after binge-watching a cooking show last week, thinking, “What if mushrooms could taste like a five-star dish? ” Spoiler alert:
they absolutely can, and they’re stealing the spotlight as the star side dish at my dinner table.
Steps
- Preheat your oven to 400ºF. Clean the mushrooms by removing any dirt, and slice larger ones in half. Place them in a baking dish that allows them to be close together, mostly in a single layer.
- Mince two cloves of garlic and mix them in a bowl with olive oil, balsamic vinegar, brown sugar, soy sauce, dried thyme, and freshly cracked pepper.
- Pour this marinade over the mushrooms in the baking dish and stir well to ensure all mushrooms are coated.
- As the mushrooms roast, they will release moisture. Stir them every 15 minutes during the roasting process.
- After 45 minutes in the oven, most of the liquid should have evaporated. Stir the mushrooms once more to distribute the reduced marinade over them.
- The mushrooms are now ready to be served. You may garnish them with chopped parsley for a touch of color, although this is optional. Enjoy!
Ingredients
- 1 pound of mushrooms (white button or baby bella)
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 1/2 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly cracked black pepper
Nutritional Values
Calories: 77.5 kcal | Carbohydrates: 8.85 g | Protein: 2.85 g | Fat: 3.93 g | Sodium: 293.93 mg | Fiber: 1.55 g | Sugar: N/A
FAQ
- What types of mushrooms are best for balsamic roasting?
- White button mushrooms or baby bella mushrooms are recommended for this recipe. While other varieties might work, adjustments in cooking time may be needed due to variations in size and moisture content.
- What should I serve with balsamic roasted mushrooms?
- These mushrooms make a versatile side dish or appetizer. They’re great with kale mashed potatoes, Parmesan risotto, garlic marinated chicken, honey mustard pork chops, or herb roasted pork loin.
- Which roasting dish is ideal for this recipe?
- A ceramic or glass dish is preferred as they provide more even heat distribution, preventing the mushrooms from drying out during roasting. Avoid using thin metal baking dishes, which may cause excessive evaporation.
- Can I use a different sweetener instead of brown sugar in the marinade?
- While the recipe specifies brown sugar, you could experiment with alternatives like honey or maple syrup, keeping in mind that it may slightly alter the flavor profile of the dish.
- How do I prevent the mushrooms from drying out while roasting?
- Stir the mushrooms every 15 minutes during roasting. If the dish becomes too dry before the final 15 minutes, cover it with foil to reduce evaporation and prevent burning.
Tips
- Use white button or baby bella mushrooms for the best results, as their size and moisture content suit the roasting process. Other mushroom types might require different cooking times, so keep an eye on them if you choose to experiment.
- Opt for a ceramic or glass baking dish to ensure even heat distribution and avoid excessive evaporation, which can dry out the mushrooms. A thin metal dish might cause too much moisture loss during roasting.
- Stir the mushrooms every 15 minutes while roasting to ensure even cooking and to help distribute the marinade flavors thoroughly. This also prevents the mushrooms from drying out.
- If the liquid in the baking dish evaporates before the last 15 minutes of roasting, cover the dish with foil to retain moisture and prevent burning, ensuring the mushrooms remain tender and flavorful.
Equipment
- Ceramic or glass baking dish
