Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar
(This is an old recipe that has been removed from my site, but I am leaving the printer-friendly version here in case someone was a fan of the recipe. Check out Greek Style Roasted Mushrooms if you want to see the Roasted Mushrooms I would make now!)
Ingredients:
- 1 lb. mushrooms (I used brown Crimini mushrooms)
- 2 T + 1 tsp. olive oil
- salt and fresh ground black pepper to taste
- 1 T finely minced garlic
- 1 T balsamic vinegar
- 2 T finely chopped fresh thyme leaves
- 1 T chopped fresh parsley (optional, for garnish)
Instructions:
- Preheat oven to 400F/200C or heat gas or charcoal grill to medium high.
- Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.)
- Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper.
- Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, I’d probably use heavy foil to make a “pan” so the flame doesn’t turn the bottom of the roasting pan black.)
- Roast mushrooms 15 minutes.
- While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.)
- After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded like mine, you’ll have a little liquid to pour off.)
- Then toss the hot mushrooms with they garlic-thyme mixture.
- Arrange back on roasting pan and cook about 10 minutes more.
- Serve hot, sprinkled with chopped fresh parsley if desired.
This recipe adapted slightly from Vegetables Every Day by Jack Bishop. (affiliate link)
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70 Comments on “Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar”
I think these may genuinely be the best things i have ever put in my mouth. So goddamn tasty!! So good, i accidentally boasted to the mother and now have to cook breakfast for her!
I could not quite believe when the realisation hit me that I have NEVER roast mushrooms in the oven (besides filled portobello) and I adore mushrooms. Crazy! Must try this recipe soon! Thank you for sharing!
Denise, I bet rosemary is fabulous in this; great idea! So glad you liked it.
I made these mushrooms this morning but used Rosemary rather than Thyme and this is now my favorite way to eat mushrooms! Truly, they're absolutely marvelous and easy to prepare. I'm going to have to increase my budget mushroom to accomodate this new one. 😉
I wash them all the time!
in recent years more and more cooks have been saying it's okay to wash mushrooms.
I absolutely love mushrooms. Cremini have such great flavor too. They taste so hearty, but you don't feel heavy and full after eating a whole plate of em. Going to have to try this!
Can't wait to make this, Kalyn! We love mushrooms here and this sounds incredibly delicious!
Really love this recipe, Kalyn. For me, mushrooms have a definite meaty quality which matches well with many different proteins and veggies. And fresh thyme is fabulous in nearly anything!
Thanks Gay, and fun hearing from you!
Can't get enough of mushrooms too. One of the reasons I'm enjoying the cooking here in Thailand is that we get a lot of different species fresh mushrooms. Got to try this one.
– Gay
Thanks Elaine; this is so good!
Kalyn, this caught my eye. Such a pretty side dish. Thyme is my favorite herb, too.
Thanks Jeanette. I just love them!
I've been thinking about picking up some mushrooms this week, so I'm so glad to have found your roasted mushroom recipe – yum!
Pille, thanks; hope you enjoy!
Kalyn, you know how much I love one of your earlier roasted mushrooms recipe (the one with carrots!), so this one is definitely on my try-soon-list of dishes!
Thank you!!
It's an excellent book, and it's been around so long you can probably get a used copy on Amazon. I highly recommend the book.
These were wonderful! Just had them for lunch. Think I'm going to have to go in search of that book. 🙂
Thanks!
What a great idea to roast some garlic along with the mushrooms; thanks for sharing that!