These fruity and meaty little balsamic mushrooms are my favourite for a hotel breakfast(second to hash brown :P). I remember I witnessed a staff refill the mushrooms from a big container, and I immediately went towards it and scooped a big spoonful of mushrooms to fill my plate.
Actually, they are super easy to make if you already have a bottle of balsamic vinegar.
To put it short, here’s how to make:
roast mushrooms (with oil, thyme, garlic, salt, pepper) → toss in balsamic oil → let them marinate → done!
Balsamic Mushrooms Cooking Notes
- No need to cut off the stem/stalk: use them as a whole, but wash well and pat dry.
- Mushrooms will shrink after roasting: I use baby chestnut mushrooms as I don’t have to cut them.
- Thyme – frozen, fresh or dried, all work! I threw in some months-old frozen thyme. It worked well too! Just bear in mind that it may release some water. For the best, I’d recommend using fresh thyme.
- Try to marinate them longer: For example, make it a night before, enjoy it the next day. The longer you marinate the mushrooms, the more flavourful they become. But I couldn’t wait that long and ate them within an hour. They were still very tasty!
This recipe is adapted from Recipetineats.
Ingredients
Serves: 2 (Part of full English breakfast)
- 250 g baby chestnut mushrooms
- 1 tbsp olive oil
- few sprigs of thyme
- 2 cloves garlic, minced
- 1/2 tsp salt
- black pepper
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
How to Make Balsamic Mushrooms
- Preheat oven to 200ºC or 180ºC fan mode.
- Wash the mushrooms and pat dry. Toss them with olive oil, thyme, garlic, salt and pepper in a big bowl.
- Place the mushrooms on parchment paper and in a baking tray. Roast them for 20-25 minutes. Meanwhile, mix the balsamic vinegar and extra virgin olive oil in the same big bowl.
- Transfer the roasted mushrooms back to the big bowl, toss them thoroughly. Let them marinate for as long as possible. (I couldn’t wait that long, so I ate them in about an hour, still very tasty!)
More Easy Side Dish Recipes
- Roasted Purple Sprouting Broccoli with Preserved Lemon
- Wakame Seaweed and Bean Sprouts Salad
- Afghan Slow Cooked Spinach Recipe
- Simply Stuffed Cheesy Portobello Mushrooms (Vegetarian)
- Garlicky Smashed Brussels Sprout
- Vegan Roasted Potatoes with Preserved Lemon
