Balsamic marinated mushrooms

35 min

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.

Ingredients

multiply by

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

Directions

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