Roasted Balsamic Soy Garlic Mushrooms
Whole mushrooms are oven-roasted in a savory mixture of balsamic vinegar, soy sauce, garlic, thyme, and neutral oil. As they cook, the seasoning mixture reduces into a glossy glaze while the mushrooms become tender and deeply browned. This versatile dish works well as either a warm appetizer or a flavorful side.
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Ingredients
- 3 tablespoons aged or regular balsamic vinegar
- 2 pounds whole baby bella or cremini mushrooms
- ½ teaspoon finely chopped fresh thyme
- Freshly ground black pepper as needed
- 1 tablespoon vegetable oil or another neutral oil such as canola
- 3 fresh garlic cloves finely minced, approximately 1 tablespoon
- Salt according to taste
- 2 tablespoons soy sauce
Instructions
- Preheat the oven to 400°F. Gently remove any visible dirt from the mushrooms with a damp paper towel rather than rinsing them with water. Trim away any dark or dried portions from the stem ends. Keep the mushrooms whole, cutting only especially large ones in half so they roast at a similar rate.
- Arrange the prepared mushrooms across a baking sheet in a single, even layer.
- In a small bowl, whisk together the vegetable oil, balsamic vinegar, and soy sauce until thoroughly blended.
- Add the finely minced garlic and chopped fresh thyme to the liquid mixture. Season with salt to taste and several grinds of fresh black pepper, then stir until the seasonings are evenly incorporated.
- Pour the balsamic-soy mixture over the mushrooms. Gently toss until each mushroom is thoroughly coated, then redistribute them into a single layer so they can brown and caramelize rather than steam.
- Transfer the baking sheet to the preheated oven and roast the mushrooms for 10 minutes.
- Carefully remove the pan from the oven. Stir the mushrooms thoroughly, scraping up any caramelized portions from the bottom of the baking sheet and redistributing the glaze over the mushrooms.
- Return the mushrooms to the oven and roast for an additional 10 minutes, or until they are tender and golden brown and the cooking liquid has reduced to a shiny glaze.
- Transfer the roasted mushrooms to a serving dish while they are still warm. Serve immediately as an appetizer or side dish.
Notes
Freshly ground black pepper provides a brighter, more aromatic flavor than pre-ground pepper.
Aged balsamic vinegar may be used for a deeper balsamic flavor.
Avoid washing the mushrooms under running water, as excess moisture can encourage them to become soggy during cooking.
Keeping the mushrooms in a single layer and stirring them halfway through roasting promotes more even browning and helps distribute the glaze.