Balsamic marinated mushrooms

Name: Balsamic marinated mushrooms
Ingredients: 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); 4 tbsp balsamic vinegar; 3 tbsp extra virgin olive oil

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Total Time

40 minutes

Prep Time

5 minutes

Cook Time

35 minutes

Rating

(10)

Ingredients

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)
4 tbsp balsamic vinegar
3 tbsp extra virgin olive oil

Beginner Vegetarian Healthy Mediterranean ...

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Preparation

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Step 1

Preheat oven to 200°C/375°F (180°C fan).

Step 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.

Step 3

Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.

Step 4

Marinade - While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.

Step 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).

Step 6

Serving - Always serve at room temperature or slightly warmed, for best flavour. And don't waste the juices - it's full of flavour!

Step 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!