Balsamic Roasted Mushrooms
Mushrooms roasted with balsamic vinegar, garlic and thyme until deep brown and glossy. Four servings in 30 minutes.
How to Cook Balsamic Roasted Mushrooms
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Heat the oven to 220°C / 430°F (200°C / 390°F fan). Toss the mushrooms with the oil, salt and pepper on a large baking tray and spread them in a single layer. Roast for 15 minutes.
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Stir in the balsamic vinegar, garlic and thyme and roast for 8 to 10 minutes more, until the liquid has been absorbed and the mushrooms are deep brown.
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Scatter with the parsley and serve.
What Can Go Wrong
- Wipe the mushrooms clean rather than washing them; they soak up water.
- If the mushrooms still look wet after the vinegar goes in, roast them for 5 minutes longer.
- Cut the mushrooms to a similar size so none burns before the others are done.
If You're Missing Something
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
- Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
A Little Background
Mushrooms, balsamic vinegar, garlic and thyme: four things, one tray and a very hot oven. The mushrooms shed their water, then brown, then drink up the vinegar until they are dark, glossy and intensely savoury. Patience is the method. They shrink to about half their size.
Mushrooms are mostly water, so give them space. Use one big tray, or two, in a single layer; crowded mushrooms steam in their own liquid and stay grey. Add the balsamic only after 15 minutes, when the first water has gone, or it dilutes and the mushrooms never brown. Garlic and thyme go in with it, so they scorch less.
Balsamic vinegar is sweet and sharp at once. No sugar is needed. Serve the mushrooms with steak, chicken, eggs or on toast, or fold them through grains. They keep for 4 days and reheat well. Use button, cremini or a mix; chestnut mushrooms have the deepest flavour.
To Go With It
Grilled steak · Roast chicken · A slice of wholegrain toast
Storing Leftovers
Keeps in the fridge for up to 4 days. Reheat in a hot pan.
Questions People Ask
How long does Balsamic Roasted Mushrooms take to make?
About 30 minutes in total — 5 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Balsamic Roasted Mushrooms?
Wipe the mushrooms clean rather than washing them; they soak up water. If the mushrooms still look wet after the vinegar goes in, roast them for 5 minutes longer. Cut the mushrooms to a similar size so none burns before the others are done.
What should I serve with Balsamic Roasted Mushrooms?
Grilled steak; Roast chicken; A slice of wholegrain toast.
How should Balsamic Roasted Mushrooms be stored?
Keeps in the fridge for up to 4 days. Reheat in a hot pan.
Is Balsamic Roasted Mushrooms suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free, weight-loss friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Balsamic Roasted Mushrooms?
About 80 kcal per serving, with 4 g protein, 7 g carbohydrate and 4 g fat. The figures are calculated from the ingredient list and are an estimate.
Balsamic Roasted Mushrooms Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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