Nothing beats roasted mushrooms. Although I love sautéed mushrooms, roasting them really brings out their wonderful earthy flavors even more. I like making a big batch of these mushrooms and putting them on whatever I’m serving that day, from burgers…To grilled polenta… The balsamic vinegar adds a really nice tang to the roasted mushrooms. You can omit it if you like, but if you do, add something in with a little herby flavor, such as Italian seasoning.
These can keep for a few days in the fridge after you make them. Don’t overcook them or they’ll get a bit soggy. It’s personal preference, but I prefer mine to have just a bit of crunch to them. Just a little texture. I don’t want them to be all mushy!
- 1 pound mushrooms cleaned, sliced thin
- 3 cloves garlic minced
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 4 tablespoons unsalted butter cut into small cubes
- 3 tablespoons parsley minced
- Preheat oven to 425 F.
- Place mushrooms, garlic, olive oil and balsamic vinegar in a baking dish (I used a 9″ x 9″ pan). Stir to combine.
- Add salt and pepper, to taste.
- Sprinkle the butter pieces over the tops of the mushrooms. Place in the oven and roast for 15-20 minutes or until the mushrooms are golden but not too soft.
- Stir in the parsley and serve.
Nutritional values are approximate.