|Picture from: chewnibblenosh|
Image Credit: Christine
Roasted Mushrooms with Balsamic, Garlic and Thyme
“They cooked for about fifteen minutes more, until I noticed that the mushrooms started to
caramelize on the bottoms and started to look a little “drier”. Remember, I’m afraid of
mushroom slime! If you like them a little more slippery, you may want to remove them from the
oven around the ten minute mark.” Christine
1 pound fresh mushrooms
2 tablespoon + 1 teaspoon olive oil, divided
Salt and pepper, to taste
1 tablespoon minced garlic
1 tablespoon Balsamic vinegar
2 tablespoons minced fresh thyme
1 tablespoon chopped fresh parsley, for garnish
Preheat your oven to 400°F.
Clean and remove the stems from the mushrooms.
Cut the mushroom tops in half.
Toss the mushrooms with the 2 tablespoons olive oil and season well with salt and pepper.
Spread the mushrooms out on a cookie sheet.
Roast the mushrooms for 15 minutes.
As the mushrooms are roasting, mix together the Balsamic vinegar, minced thyme and garlic,
and 1 teaspoon olive oil.
Remove the mushrooms from the oven, pour off any liquid that has accumulated, and then toss
the mushrooms with the Balsamic-garlic mixture.
Return the pan to the oven, and roast for another 10-15 minutes, or until the mushrooms have
begun to brown and caramelize.
Sprinkle with chopped parsley.
Enjoy this excellent recipe and many more when visiting chewnibblenosh
Serves: 4, as a side dish