Balsamic Marinated Mushrooms

Marinated mushrooms

Mushrooms are awesome little sponges that absorbs the flavour of anything they’re cooked in. Today, we’re marinating garlic roasted mushrooms in balsamic vinegar and olive oil. You will be amazed how much of the marinade the mushrooms soak up in just a couple of hours. That moment you bite into a mushroom and the balsamic juice squirts out in your mouth….that’s a little bit of food heaven right there! As for what to use these for?

As a meal – on toast or over mash or similar (mushrooms are so meaty!) Side dish – for breakfast or a steak dinner Grazing board – the most perfect “I MADE THESE MYSELF!” addition to your next cheese platter.

Many more suggestions with links to suggested recipes below. Bonus: Dunking bread in the mushroom-y balsamic juices. Today’s recipe is the gift that keeps on giving!

Ingredients

Here’s all you need to make balsamic marinated mushrooms. It’s all in the method – tossing hot mushrooms soaked in the balsamic blend for maximum flavour absorption!

Mushroom chatter:

Type (flexible). Size (flexible)!

Type I’m using plain white mushrooms today. Swiss brown / cremini would be a perfect substitute. In theory, this recipe will work for most mushrooms that can be roasted, just cut them as appropriate. Portobello / large flat mushrooms (cut into large pieces or slice), Shiitake (whole), oyster (whole / halve larger ones), king oysters/trumpet (hmm, I’d probably slice thickly). I’d probably avoid the stringy / thinner types, like enoki and shimeji. Size My preference is to use smaller mushrooms around 3 – 3.5cm wide (1.2 – 1.4″) so I can keep them whole for maximum effect of biting into a juicy mushroom. However, mushrooms, being the selfish uncooperative things that they are, do not always grow to the exact size specification I wish for. So cut larger ones in half, or quarters / into cubes for really big ones. The goal is to make them all roughly the same size so they roast in about the same time. Bear in mind they will shrink about 30% once roasted.

Balsamic blend and roasting flavours

Balsamic vinegar – For marinating. Chosen for flavour and because it stains the mushrooms a mahogany colour. Other milder vinegars like white vinegar vinegar, sherry vinegar will also work. Lemon and plain white vinegar are sharper so just use less. Garlic and thyme – For roasting flavours. I mince half the garlic (so it disperses) and keep 2 whole, smashed, so they impart garlic flavour throughout while roasting and also while marinating. For the thyme, fresh sprigs will bring the best flavour but dried will work as a substitute. Extra virgin olive oil – For roasting and marinating.

How to make marinated mushrooms

Simple recipe with few ingredients. It’s all in the method – roast first, then toss hot mushrooms in the balsamic blend. When they are hot, the pores are open so this provides maximum flavour absorption opportunity! However, mushrooms, being the selfish uncooperative things that they are, do not always grow to the exact size specification I wish for. So cut larger ones in half, or quarters / into cubes for really big ones. The goal is to make them all roughly the same size so they roast in about the same time. Bear in mind they will shrink about 30% once roasted. Now, the fun part – serving options! Use a large roasting pan – easier for tossing than a baking tray. The mushrooms can be very, very snug in a single layer. They will shrink about 30%. However, if you have the time, refrigerate and leave them overnight! They will absorb even more flavour. Serve at room temperature or slightly warm for maximum appreciation of flavour! It really brings out the garlic and thyme flavour when slightly warmed.