Balsamic marinated mushrooms are a delicious and versatile dish that can elevate many meals. Their rich flavor and tender texture make them a perfect addition to your dining table. Whether you serve them as part of a grazing board or on a warm slice of toast, these mushrooms are sure to become a favorite.
Why Make This Recipe
This recipe is not only easy to make, but it also requires simple ingredients that you might already have at home. The balsamic vinegar adds a unique sweetness and tang, complementing the earthy mushrooms perfectly. Plus, these marinated mushrooms are a fantastic make-ahead option, allowing you to prepare them in advance and enjoy them at your leisure.
How to Make Balsamic Marinated Mushrooms
Ingredients:
- 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)
- 4 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
Directions:
- Preheat your oven to 200°C/375°F (180°C fan).
- Season the mushrooms in a roasting pan, keeping them in a single layer. Toss them with olive oil first.
- Add salt, pepper, thyme, and both minced and whole garlic cloves. Toss everything together again.
- Roast the mushrooms for 35 minutes, stirring well at the 20-minute mark, until they are browned and soft.
- While the mushrooms are still hot, transfer them to a bowl (including all the juices). Add balsamic vinegar and olive oil. Toss well.
- Let the mushrooms cool and marinate for at least 2 hours uncovered. For best flavor, cover and marinate them overnight in the fridge.
- Serve the mushrooms at room temperature or slightly warmed, ensuring to include all the tasty juices.
How to Serve Balsamic Marinated Mushrooms
Balsamic marinated mushrooms can be served in many ways. They make an excellent addition to a grazing board, pairs beautifully with polenta or mashed potatoes, or can be enjoyed on toast topped with goat cheese or cream cheese. They also complement fried eggs, creamy risotto, or can be used as a delightful side dish.
How to Store Balsamic Marinated Mushrooms
Store any leftover mushrooms in an airtight container in the refrigerator. They can last up to a week, making them a great option for meal prep. Always serve them at room temperature or warmed, as this enhances their flavor.
Tips to Make Balsamic Marinated Mushrooms
- Choose the right mushrooms: Small whole white mushrooms work great; you can use larger mushrooms halved if needed.
- Don’t skip the marinating time: Allowing the mushrooms to marinate for a few hours or overnight improves the flavor significantly.
- Use fresh herbs: Fresh thyme gives the best taste, but dried thyme can be a suitable substitute if necessary.
Variations
You can experiment by adding different herbs or spices, such as rosemary or a pinch of red pepper flakes for a spicy kick. For a sweeter touch, consider drizzling a bit of honey or maple syrup into the marinade.
FAQs
Can I use other types of mushrooms?
Yes, you can use any type of mushrooms, such as cremini or shiitake, but the cooking time may vary.How long can I marinate the mushrooms?
You can marinate them for a minimum of 2 hours, and it’s best to let them marinate overnight for deeper flavor.Can I freeze balsamic marinated mushrooms?
It is not recommended to freeze marinated mushrooms, as their texture may change once thawed. They are best enjoyed fresh or stored in the fridge for up to a week.
Balsamic Marinated Mushrooms
Ingredients
Mushrooms
- 700 g 700g small whole white mushrooms (or halved larger ones)
Marinade
- 3 tbsp extra virgin olive oil Plus an additional 3 tbsp for tossing
- 1 tsp cooking/kosher salt
- ½ tsp black pepper
- 5 sprigs fresh thyme (or 1/2 tsp dried thyme) Fresh herbs preferred
- 2 cloves garlic (finely minced)
- 2 cloves garlic (skin on, smashed)
- 4 tbsp balsamic vinegar
Instructions
Preparation
- Preheat your oven to 200°C/375°F (180°C fan).
- Season the mushrooms in a roasting pan, keeping them in a single layer. Toss them with olive oil first.
- Add salt, pepper, thyme, and both minced and whole garlic cloves. Toss everything together again.
Cooking
- Roast the mushrooms for 35 minutes, stirring well at the 20-minute mark, until they are browned and soft.
Marinating
- While the mushrooms are still hot, transfer them to a bowl (including all the juices).
- Add balsamic vinegar and olive oil. Toss well.
- Let the mushrooms cool and marinate for at least 2 hours uncovered. For best flavor, cover and marinate them overnight in the fridge.
