Balsamic & Herb Roasted Mushrooms

Recipe:

Ingredient Notes:

• Mushrooms. Stick to button mushrooms or Cremini (baby bella/chestnut mushrooms). Smaller or medium-sized ones are best as they have a firmer texture. Both regular white and the brown-capped varieties work perfectly here.
• Butter. Butter adds a lovely velvety finish and a subtle creamy note. The fat content isn’t critical for this recipe. If you prefer (or for a vegan version), you can easily substitute the butter with neutral refined vegetable oil.
• Garlic. Fresh garlic is the way to go for the best flavor. However, if you’re in a pinch, you can use garlic powder. About 3/4 tsp should be enough for the amount of mushrooms in this recipe.
• Herbs. I’ve listed Herbes de Provence in the ingredients. If you don’t have this blend, feel free to use a mix of dried basil, oregano, thyme, and rosemary—or just pick one of these to suit your taste.
• Balsamic. Balsamic vinegar provides a unique aroma, a signature tang, and gives the mushrooms a beautiful deep brown color.
  You can also use balsamic glaze instead. If you make the switch, use about 50g and keep in mind that it will add a very subtle, pleasant sweetness to the overall dish.

Let’s start cooking!

Cut the mushrooms into 2–4 pieces depending on their size. Leave the smaller ones whole.

Melt the butter, then stir in the minced garlic, Herbes de Provence, salt, pepper and vinegar.

Pour the mixture into a bowl with the mushrooms and toss to coat.

Leave the mushrooms to stand for 15–20 minutes, then transfer them to an ovenproof dish and bake in an oven preheated to 200°C (400°F) for 15–20 minutes, stirring a couple of times during cooking. Bake for 15–20 minutes, stirring a couple of times during cooking.

Sprinkle the cooked mushrooms with herbs and serve.

Enjoy!

This Balsamic & Herb Roasted Mushrooms recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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