Enjoy roasted mushrooms coated with our French Champagne Dark Balsamic as a tasty appetizer or a side dish with pork, steak and more.
Preheat the oven or grill to 400ºF.
Clean any dirt or debris from the mushrooms and slice mushrooms in half if they are larger than bite size.
Mince the garlic. In a small bowl combine the olive oil, balsamic vinegar, soy sauce, brown sugar, garlic, thyme, and pepper.
Place the mushrooms in a ovenproof dish that just fits the mushrooms in a single layer. Pour the marinade over top and stir to coat the mushrooms.
Roast the mushrooms for about 45 minutes, stirring every 15 minutes. There should be liquid from the mushrooms in the dish but if the dish dries up before the final 15 minutes, cover the dish with foil to prevent evaporation.
After 45 minutes of roasting, garnish with chopped parsley and serve.
Ingredients
Directions
Preheat the oven or grill to 400ºF.
Clean any dirt or debris from the mushrooms and slice mushrooms in half if they are larger than bite size.
Mince the garlic. In a small bowl combine the olive oil, balsamic vinegar, soy sauce, brown sugar, garlic, thyme, and pepper.
Place the mushrooms in a ovenproof dish that just fits the mushrooms in a single layer. Pour the marinade over top and stir to coat the mushrooms.
Roast the mushrooms for about 45 minutes, stirring every 15 minutes. There should be liquid from the mushrooms in the dish but if the dish dries up before the final 15 minutes, cover the dish with foil to prevent evaporation.
After 45 minutes of roasting, garnish with chopped parsley and serve.
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