Description
Deliciously tender cremini or white mushrooms roasted to perfection with a savory blend of balsamic vinegar, soy sauce, garlic, and fresh thyme. This simple yet flavorful vegan and gluten-free side dish is perfect served hot alongside rice, pasta, or toast, adding a rich and tangy depth to any meal.
Ingredients
Mushrooms
- 1 pound cremini or white mushrooms, cleaned and trimmed
Marinade
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the mushrooms evenly.
- Prepare the marinade: In a large bowl, combine olive oil, balsamic vinegar, soy sauce, minced garlic, thyme, salt, and black pepper. Whisk these ingredients thoroughly to develop a rich, flavorful marinade.
- Coat the mushrooms: Add the cleaned and trimmed mushrooms to the bowl and toss them carefully until they are fully coated with the marinade for optimal flavor absorption.
- Arrange for roasting: Spread the coated mushrooms in a single layer on a baking sheet lined with parchment paper or foil to ensure easy cleanup and even cooking.
- Roast the mushrooms: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Stir the mushrooms halfway through the cooking time to promote even caramelization and tenderness.
- Serve hot: Once the mushrooms are tender and slightly caramelized, remove from the oven and serve immediately as a savory side dish or atop rice, pasta, or toast for a flavorful addition.
Notes
- Add a sprinkle of Parmesan cheese or chopped fresh parsley after roasting for an extra burst of flavor.
- Ideal for meal prep—store leftovers and gently reheat on the stovetop to maintain texture and taste.
