Balsamic marinated mushrooms
User Reviews
5
Balsamic marinated mushrooms
Description
Balsamic marinated mushrooms start with white mushrooms that are tossed with olive oil, salt, pepper, thyme, minced and smashed garlic, then roasted until browned and softened. Roasting concentrates their flavors and reduces moisture. The mushrooms are transferred while hot to a bowl where balsamic vinegar and olive oil are added to soak in as a marinade, enriching their taste with acidity and smoothness.
The recipe suggests marinating for a minimum of 2 hours uncovered at room temperature, with an option to refrigerate overnight for deeper flavor development. These mushrooms can be served on their own or incorporated into boards, polenta, mash, toast, or as a side dish.
Mushroom size and type affect cooking time and preparation; medium white mushrooms work well, and larger mushrooms should be halved to cook evenly. The smashed garlic cloves add roasted garlic aroma but can be removed before serving. Store leftovers in the fridge for 4 to 5 days but freezing is not recommended due to texture loss.
Ingredients
Roasted mushrooms:
- 700g/ 1.4 lb white mushrooms or halved larger ones (Note 1, small, whole
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 5 thyme sub 1/2 tsp dried thyme, sprigs, fresh
- 2 garlic finely minced, cloves
- 2 garlic skin on fine), smashed (Note 2, cloves
Balsamic marinade:
- 4 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
Instructions
- Preheat oven to 200°C/375°F (180°C fan).
- Season - Put mushrooms into a roasting pan (not tray, easier to mix well in pan). They can be snug but should be in a single layer (mushrooms shrink ~25-30%). Toss with olive oil first. Then add salt, pepper, thyme and garlic (minced & whole), then toss again.
- Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.
- Marinade - While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.
- Marinate 2 to 24 hrs - Let the mushrooms cool and marinate for 2 hours (uncovered), tossing once or twice, or for even better flavour, marinate overnight (covered in fridge once cool).
- Serving - Always serve at room temperature or slightly warmed, for best flavour. And don't waste the juices - it's full of flavour!
- Serving options - As part of a grazing board, on polenta or mash as a meal, on toast slathered with goats cheese or cream cheese, on the side of fried eggs, on creamy risotto or risoni/orzo. See in post for a long list!
Notes
- Use white mushrooms or cremini; halve large mushrooms for even roasting to about 3.5 cm pieces.
- Smashed garlic cloves release flavor but can be removed after roasting to avoid sharp garlic pieces.
- Marinate mushrooms for at least 2 hours uncovered, or overnight covered in the fridge for stronger flavor.
- Store leftovers in the fridge for up to 4-5 days; freezing is not recommended as it affects texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240cal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 594mg | 25% |
| Potassium | 538mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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