Honey Roasted Balsamic Mushrooms |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy quick and extremely simple. These are done just in aluminum pouches so clean-up is 5 seconds. Some tangy balsamic, sweet honey, salt, pepper and fresh herbs makes this amazing. As someone mentioned to me, I didn't give a time for marinating these. I like to go 1-2 hours, not much more, but I have friends who have made them and marinating much longer with success. I would suggest just tossing in the vinegar to start with with no marinating time. If you are a fan like me of balsamic, try marinating a bit longer next time until you reach the time that is right for you. Note: A good aged balsamic can make a big difference in the flavor so if you are using a cheaper every day balsamic, you may want to cut down on the amount of vinegar you use. Thanks for bringing it to my attention and enjoy all. Ingredients:
20 cremini mushrooms, cut in quarters (medium sized) |
1/4 cup olive oil |
1/4 cup balsamic vinegar (the better the balsamic, the better the flavor. also you can cut down on the vinegar, if you think i) |
1 tablespoon honey |
1 teaspoon fresh thyme |
1/2 teaspoon dried rosemary |
1/2 teaspoon ground black pepper |
1 teaspoon kosher salt |
Directions:
1. Marinade - Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
2. Roasting - Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
3. Bake - 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.
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