Balsamic Marinated Mushrooms with Thyme and Garlic
Button mushrooms roasted with garlic and thyme, then tossed in balsamic vinegar and olive oil and marinated until tangy and savory.
Equipment
- Large roasting pan
- Large bowl
- Spoon
Ingredients
Main Ingredients
- 1 ½ lb small white button mushrooms whole, or halved if large
- 3 tbsp extra virgin olive oil for roasting
- 3 tbsp extra virgin olive oil for tossing after roasting
- 1 tsp kosher salt
- ½ tsp black pepper
- 5 sprigs fresh thyme or 1/2 tsp dried thyme
- 2 cloves garlic finely minced
- 2 cloves garlic skin on, smashed
- 4 tbsp balsamic vinegar
Instructions
Cooking
- Preheat. Heat the oven to 375 degrees F.
- Oil. Spread the mushrooms in a single layer in a roasting pan and toss with 3 tbsp of the olive oil.
- Season. Add the salt, pepper, thyme, minced garlic, and smashed garlic and toss to coat.
- Roast. Roast 35 minutes, stirring at 20 minutes, until deeply browned.
- Dress. Move the hot mushrooms and juices to a bowl and toss with the vinegar and remaining 3 tbsp olive oil.
- Marinate. Cool and marinate uncovered at least 2 hours, or cover and refrigerate overnight. Serve at room temperature.
Notes
Substitutions: Cremini mushrooms can replace white mushrooms. Dried thyme can replace fresh.
Tips: Use a large pan so the mushrooms brown instead of steaming.
Storage: Refrigerate in the marinade up to 4 days. Do not freeze.