Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Meal Type Side Dish
- 1lb Mushrooms
- 2 tablespoons Olive Oil
- 1 teaspoon Olive Oil
- Salt & Pepper to Taste
- 1 tablespoon Garlic (finely minced)
- 1 tablespoon Balsamic Vinegar
- 2 tablespoons Fresh Thyme Leaves (finely chopped)
- 1 tablespoon Fresh Parsley (chopped)
For a nice twist, substitute Porcini Olive Oil for the regular extra virgin olive oil. Also, try using Fig Balsamic Vinegar instead of regular balsamic vinegar.
Preheat oven to 400 degrees. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put the mushrooms into a bowl with 2 tablespoons olive oil, salt and freshly ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can.)
Roast mushrooms 15 minutes. While the mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the teaspoon of olive oil. (You could mix this in the bowl you originally tossed the mushrooms in.)
After 15 minutes of cooking, drain off any liquid that has accumulated. Then toss the hot mushrooms with the garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.