Description

Delicious balsamic marinated mushrooms roasted to perfection and soaked in a flavorful balsamic vinaigrette. These mushrooms are tender, browned, and infused with garlic, thyme, and olive oil, making them a versatile side dish or appetizer that can be served at room temperature or slightly warmed. Ideal for grazing boards, atop toast, alongside creamy dishes, or as a savory addition to meals.

Ingredients

Scale

Mushrooms and Seasoning

700g (1.4 lb) small whole white mushrooms (or halved larger ones)
3 tbsp extra virgin olive oil
1 tsp cooking/kosher salt
1/2 tsp black pepper
5 sprigs fresh thyme (or 1/2 tsp dried thyme)
2 garlic cloves, finely minced
2 garlic cloves, skin-on, smashed

Marinade

4 tbsp balsamic vinegar
3 tbsp extra virgin olive oil

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Instructions

Preheat Oven: Preheat your oven to 200°C (375°F) or 180°C fan to prepare for roasting the mushrooms evenly.
Season Mushrooms: Place the mushrooms in a roasting pan in a single layer, letting them be snug as they will shrink by about 25-30%. Toss them first with 3 tablespoons of olive oil, then add salt, pepper, thyme, minced garlic, and whole smashed garlic cloves. Toss again to coat all mushrooms evenly with the seasonings.
Roast Mushrooms: Roast the mushrooms for 35 minutes, stirring and tossing them well at the 20-minute mark to ensure even browning and softening. They should be nicely browned and tender when done.
Prepare Marinade: While the mushrooms are still hot, transfer them along with all the cooking juices into a bowl. Add 4 tablespoons of balsamic vinegar and 3 tablespoons of extra virgin olive oil. Toss the mushrooms well to combine thoroughly with the marinade.
Marinate: Let the mushrooms cool uncovered for at least 2 hours, tossing once or twice during this time. For enhanced flavor, cover and refrigerate overnight after they have cooled.
Serve: Serve the marinated mushrooms at room temperature or slightly warmed for the best flavor. Be sure to include the flavorful juices when serving.
Serving Suggestions: These mushrooms are versatile – include them on grazing boards, atop polenta or mashed potatoes, spread on toast with goat or cream cheese, served alongside fried eggs, or mixed into creamy risottos or risoni/orzo dishes.

Notes

You can use small whole white mushrooms or halve larger mushrooms; both options work well.
Smashed whole garlic cloves with skin add gentle garlic flavor during roasting and can be discarded or eaten after cooking.
Marinating longer (up to 24 hours) enhances the depth of flavor significantly.
Always use a roasting pan instead of a flat tray for easier tossing and even cooking.
The marinade juices are packed with flavor—do not discard them when serving.