I stole this recipe for Garlic & Balsamic Roasted Mushrooms from landeeseelandeedo.com who stole it from The Chunk Chef who stole it from The Salty Kitchen. Fresh mushrooms are the star in this vegetable side dish. Mushrooms are tossed with garlic, olive oil, balsamic vinegar, thyme, salt and pepper. The seasoned mushrooms are placed on a baking sheet and dotted with butter. After baking in the oven the mushrooms are tossed with parsley. This is a great side to serve with Balsamic Beef, even for people that don’t always eat mushrooms.
Preheat oven to 425 F, line baking sheet with foil or parchment paper. Wipe 2 lb fresh mushrooms clean with a damp towel. Place mushrooms on baking sheet. (I use a baking pan instead.)
Toss together 4 minced cloves of garlic, ¼ cup olive oil, 2 tbsp balsamic vinegar, 1 tsp fresh minced thyme, salt and pepper.
Pour mixture over mushrooms.
Stir mushrooms to coat with balsamic vinegar mixture. Scatter 4 tbsp cut up butter throughout mushrooms.
Bake 20 to 25 minutes, stir halfway through.
Sprinkle with parsley before serving.
Garlic & Balsamic Roasted Mushrooms
Ingredients
- 2 lb fresh mushrooms wipe clean
- 4 cloves garlic minced
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp fresh thyme minced
- Salt and pepper
- 4 tbsp butter cut into small pieces
- Fresh parsley minced
Instructions
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Preheat oven to 425 F, line baking sheet with foil.
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Wipe mushrooms clean with a damp towel.
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Toss mushrooms with garlic, oil, vinegar, thyme, salt and pepper. Spread on baking sheet. Scatter butter throughout mushrooms.
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Bake 20 to 25 minutes, shake halfway through.
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Sprinkle with parsley before serving.
Recipe Notes
I recommend using a casserole dish instead of a baking sheet. A lot of water comes out of the mushrooms and the deeper dish kept it from spilling when removing the pan from the oven.