Description
A simple yet flavorful side dish featuring perfectly roasted mushrooms with a rich umami sauce. The combination of balsamic vinegar, soy sauce, and fresh herbs creates an irresistible caramelized exterior while maintaining a juicy interior.
Ingredients
Units
Scale
- 2 pounds (908 g) cremini mushrooms, or baby bella
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 teaspoon (5 g) kosher salt, or sea salt
- 1/2 teaspoon black pepper, more for garnish
- 2 tablespoons (30 g) melted butter
- 2 teaspoon (10 ml) soy sauce
- 2 teaspoons (10 ml) balsamic vinegar
- 2 teaspoons minced garlic
- 2 teaspoon chopped thyme, or 1 teaspoon dried
- 1 teaspoon parsley
Instructions
- Heat the Oven: Set the oven rack to the lowest position. Heat to 450ºF (232ºC). Positioning the rack low in the oven allows the mushrooms to get direct heat, helping to evaporate moisture quickly and promote better caramelization.
- Prepare the Mushrooms: Rinse and dry the mushrooms, then trim the stems. Leave small mushrooms whole (1 to 1½-inch), halve medium-sized (1½ to 2-inches), and quarter large-sized (larger than 2-inches). Cutting mushrooms to similar sizes ensures they cook evenly.
- Season the Mushrooms: In a large bowl, combine mushrooms, olive oil, salt, and pepper. Spread the seasoned mushrooms evenly on a large rimmed baking sheet. Make sure to spread them in a single layer to promote browning rather than steaming.
- Roast: Roast until the liquid from the mushrooms has evaporated, about 25 to 30 minutes. Remove the mushrooms from the oven and carefully stir with a spatula. This initial roasting removes excess moisture, allowing the mushrooms to develop a deeper flavor and better texture.
- Add the Sauce: In a small bowl, combine melted butter, soy sauce, balsamic vinegar, minced garlic, and thyme. Pour the mixture over the roasted mushrooms. Stir to combine and roast until the garlic is fragrant and the sauce reduces, about 3 to 5 minutes. This final roasting allows the mushrooms to absorb the flavorful sauce and creates a delicious glaze.
- To Serve: Transfer to a serving platter and garnish with parsley and black pepper. The fresh herbs and additional pepper add a final layer of flavor and a pop of color.
Notes
- For deeper flavor, use a mix of mushroom varieties such as cremini, shiitake, and oyster mushrooms.
- Adding a splash of white wine to the sauce can enhance the flavor profile.
- For extra umami flavor, sprinkle with freshly grated parmesan cheese before serving.
- These roasted mushrooms make an excellent topping for steaks, pasta, polenta, or risotto.
- For added complexity, include 1-2 teaspoons of fresh lemon juice at the final stage.
- Store cooled mushrooms in an airtight container in the refrigerator for up to 5 days.
- Reheat in a microwave on high power in 30-second intervals or on the stovetop over medium heat until hot.
- Make it gluten-free by using gluten-free tamari or coconut aminos instead of soy sauce.
- Make it paleo and Whole30 compliant by using ghee instead of butter and coconut aminos instead of soy sauce.
- Make it dairy-free by using extra-virgin olive oil instead of butter.
Nutrition
- Serving Size: 1 Serving
- Calories: 124kcal
- Sugar: 3g
- Sodium: 334mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
