Roasted Garlic Mushrooms with Balsamic Soy
Components:
- One pound (450 grams) of fresh mushrooms (baby bella, button, or cremini work great)
- 3 tablespoons of balsamic acid
- Two tablespoons of soy sauce (for gluten-free, use tamari)
- Three tablespoons of olive oil
- Four minced garlic cloves
- One tablespoon dried thyme or one tablespoon fresh (optional) thyme
- Half a teaspoon black pepper
- To taste, add salt.
- Chopped fresh parsley (optional garnish)
Directions:
1. Prepare the Mushrooms: To get rid of any dirt, wipe the mushrooms with a moist cloth or paper towel. Slice the mushrooms in half or quarters, depending on size, or leave them whole and trim the stems if necessary.
2. Prepare the marinade by whisking together the olive oil, soy sauce, balsamic vinegar, black pepper, thyme (if using), minced garlic, and a pinch of salt in a large mixing bowl.
3. Marinate the Mushrooms: Put the mushrooms in a basin and gently toss them in the marinade until a good coating forms.
Give the mushrooms at least 15 to 20 minutes to settle and marinade. To allow the flavors to infuse, you can marinate them for up to an hour if you have extra time.
4. Preheat the oven to 400°F (200°C) in order to roast the mushrooms.
Arrange the marinated mushrooms in a single layer on a baking sheet.
In the oven, roast for 20 to 25 minutes, stirring occasionally. The mushrooms ought to be caramelized, soft, and golden.
5. Serve: After the mushrooms are done, take them out of the oven and give them one more toss. If necessary, taste and add additional salt or pepper to suit the seasoning.
Serve right away and garnish with freshly chopped parsley, if desired.
Advice: To increase the heat, mix in more hot sauce or a touch of red pepper flakes with the marinade.
For a more crispy, golden finish, you can broil the mushrooms for the final two to three minutes to achieve even more caramelization.
Serve these Balsamic Soy Roasted Garlic Mushrooms over rice or quinoa or as a great side dish with pasta or meat. Have fun!