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Balsamic marinated mushrooms

Recipe video above. Roasted mushrooms are delicious. Marinated mushrooms are incredible! Imagine a blend of balsamic vinegar, olive oil, garlic and thyme soaked up by the mushrooms that squirts in your mouth when you bite into it......yes!!!Serve as a meal over mash or polenta, pile on toast smeared with goats cheese, over steak or grilled chicken breast, on the side of a big breakfast fry up, or on a grazing board.

Prep Time
5 mins
Cook Time
5 mins
Calories: 240 kcal
Course: Side Dish
Cuisine: American

Ingredients

Roasted mushrooms:
  • 700g/ 1.4 lb small whole white mushrooms or halved larger ones (Note 1)
  • 3 tbsp extra virgin olive oil
  • 1 tsp cooking/kosher salt
  • 1/2 tsp black pepper
  • 5 sprigs fresh thyme (sub 1/2 tsp dried thyme)
  • 2 garlic cloves , finely minced
  • 2 garlic cloves (skin on fine), smashed (Note 2)
Balsamic marinade:
  • 4 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil

Instructions

    Cup of Yum
  1. Preheat oven to 200°C/375°F (180°C fan).
  2. 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.
  3. Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.
  4. Marinade - While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.
  5. 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).
  6. Serving - Always serve at room temperature or slightly warmed, for best flavour. And don't waste the juices - it's full of flavour!
  7. 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

  • Mushrooms - I just use white mushrooms but this will work with swiss brown/cremini mushrooms too. In theory it should work with any type of roast-able mushrooms, it's just a question of how long it takes to roast the mushrooms and the best way to cut them.
  • Size - whole mushrooms around 3.5cm / 1.4" are ideal (they shrink when cooked). If they are much larger, halve them. Goal - make them all roughly the same size so they cook in the same time.
  • Other mushrooms - like portobello. After roasting, place them gills side up and fill with marinade. The next morning, all the marinade will be gone - sucked up by the mushroom! Else, cut into large pieces around the size of small mushrooms.
  • Smashed garlic - Place unpeeled garlic clove on a cutting board with the side of a knife on top. Hit the knife with the palm of your hand to make the garlic clove burst open but (mostly) hold together. This releases garlic flavour when cooking but makes it easy to pick out afterwards (if desired). In this recipe, I want the roasted smashed garlic to release extra flavour in the marinade.
  • Leftovers will keep for 4 to 5 days in the fridge. Not convinced about freezing, think the mushrooms will go soggy.
  • Nutrition per serving, assuming 4 servings and that every drop of the tasty balsamic-olive oil is mopped up with bread!

Nutrition Information

Calories 240cal (12%) Carbohydrates 9g (3%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Sodium 594mg (25%) Potassium 538mg (15%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 2IU (0%) Vitamin C 4mg (4%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 240

% 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.