Today I have a new side dish recipe for you, balsamic soy roasted garlic mushrooms that are so easy to make and so tasty and good! These mushrooms are as easy to make as tossing whole mushrooms in soy sauce, balsamic vinegar and garlic and roasting them until they are all nice and tender! Despite being so simple, these mushrooms are going be the star of your next meal! What is the best way to have mushrooms? With butter and garlic, of course! These mushrooms taste amazing, and I could literally have them for a side dish every single night.
I was talking on Facebook the other day about how I went to a restaurant and had escargot. They way they serve it with mushroom caps on top, and everything is slathered with garlic butter. Thankfully these aren’t slathered in butter, but there is enough butter flavor for it to taste like what you’d get in a restaurant.
In addition to being a great side to go with just about any dinner, these roasted garlic & butter mushrooms would also make a quick & easy warm appetizer.
- 1 pound(s) fresh mushroom(s), halved
- 1 spray(s) olive oil cooking spray
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 clove(s), medium garlic clove(s), minced or pressed
- 1 Tbsp fresh thyme, minced
- 1 Tbsp balsamic vinegar
Preheat oven to 450°F.
Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray; season to taste with salt and pepper. Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more, until cooked through.
Meanwhile, place garlic and thyme in a large bowl. When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again. Yields about 1 cup per serving.