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Roasted mushrooms in balsamic marinade served
Succulent chestnut mushrooms roasted in a rich balsamic glaze, sprinkled with fresh herbs

Balsamic Roasted Mushrooms

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Side Dishes
Mushrooms are a natural flavour enhancer (umami) bomb, which concentrates during roasting. The sugar in the balsamic marinade caramelises on the surface of the mushroom, creating a shiny, sweet and sour glaze. This dish is proof that mushrooms can be not just a side, but a main protagonist.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 170 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray and baking parchment
  • Mixing bowl
  • Soft brush or kitchen paper for mushrooms

Allergen Information

⚠️ Sulphites (in Balsamic vinegar)

Instructions

1 ✓

Preheat the oven to 220°C. Clean the mushrooms (with a brush), cut larger ones in half, small ones can stay whole.

Tip: High heat is crucial so the mushroom water evaporates quickly and they start to brown.
2 ✓

Mix the marinade ingredients: balsamic vinegar, oil, honey, garlic, rosemary, salt, pepper.

Tip: The mixture of honey and vinegar helps caramelisation (Maillard reaction) on the mushroom surface.
3 ✓

Toss the mushrooms in the marinade, let stand for 10-15 minutes to absorb flavours.

Tip: Due to their spongy structure, mushrooms absorb liquid quickly.
4 ✓

Spread the mushrooms in a single layer on a baking tray lined with baking parchment. Do not pile them up!

Tip: If you overcrowd the tray, the released steam cannot escape, and the mushrooms will boil, not roast.
5 ✓

Roast for 20-25 minutes, turning once halfway through, until dark brown and shiny.

Tip: It's done when the juice has evaporated and the marinade has turned into a thick glaze on them.
6 ✓

Sprinkle with fresh parsley when serving.

Tip: Fresh herbs counterbalance the heavy, earthy taste of roasted mushrooms.

Recipe FAQ

Should I wash the mushrooms?
Preferably do not soak in water, as they absorb it like a sponge and will steam instead of roast. Rather brush them off, or rinse quickly and wipe dry.
What mushrooms should I use?
Chestnut mushrooms have a more distinctive flavour than white ones, but both work.

Ingredients

  • 500 g Mushrooms (Chestnut or White)
  • 3 tbsp Balsamic vinegar
  • 3 tbsp Olive oil
  • 3 cloves Garlic (crushed)
  • 1 sprig Fresh rosemary (chopped)
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tbsp Honey
  • 2 tbsp Fresh parsley