Balsamic Mushrooms

Name: Balsamic Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 24 ounces crimini or button mushrooms; 1 tablespoon garlic (minced); 1 tablespoon balsamic vinegar; 1 teaspoon worcestershire sauce; 1½ teaspoons maple syrup; 1 ½ teaspoons whole grain dijon mustard; 1 tablespoon olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 tablespoons chives (minced)

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Inside: The secret to making balsamic mushrooms that aren’t soupy or swimming in liquid. This healthy recipe with mushrooms, balsamic vinegar, whole-grain mustard, garlic, and a hint of syrup to mellow the tang.

Balsamic mushrooms are meaty, flavorful and delicious. The balsamic vinegar marinade is tangy and robust without overpowering the fungi, and these baked mushrooms are an effortless side dish that pairs well with everything from steaks and chops to chicken and turkey.

This easy side dish recipe is for all mushroom lovers! It’s a fantastic side dish that highlights the savory, satisfying characteristics of your favorite ‘shrooms.

You wouldn’t know it from looking at this humble dish, but it’s taste² with a combination of textures and flavors that are utterly irresistible. Roasted mushrooms have a meaty, substantial bite, and the balsamic marinade infuses the sponge-like fungi with tons of tangy umami richness.

These balsamic baked mushrooms are simple enough for every day but fancy enough for company and holiday celebrations.

I love them with a pan-seared filet mignon Bordelaise, simple herb-roasted chicken with pan gravy and pork chops, and pork loin roast. They are perfect with a Thanksgiving turkey or holiday roast beef.

Why you’ll love this recipe:

You can use cremini or white button or other varieties.
This healthy recipe with mushrooms, balsamic vinegar, garlic and everyday seasonings you might not expect. Balsamic mushrooms are low-carb and keto-friendly.
It’s an easy recipe and takes less than half an hour to make.
Baked mushrooms pair well with steaks, chops, chicken and turkey.

Ingredients:

Mushrooms–I used Cremini (a.k.a. Baby Bella), but this recipe also works with white button mushrooms, diced portobello or another assortment.
Garlic–I recommend using fresh garlic and chopping it yourself for the best flavor.
Balsamic Vinegar–I used a decent balsamic vinegar from Modena. It’s expensive, but the recipe only uses one tablespoon and it gives the glazed mushrooms a rich flavor.
Worcestershire Sauce–to intensify the meaty, umami flavors.
Maple Syrup–I know this ingredient sounds like an outlier. However, it softens the tang of the marinade. Don’t worry; the baked mushrooms won’t taste sweet.
Whole Grain Dijon Mustard–look for the kind with the whole mustard seeds.
Extra Virgin Olive Oil–use your everyday olive oil, nothing fancy.
Kosher Salt–I use Diamond Crystal kosher salt, which has less salt by volume than Morton’s. If you use Morton’s, cut the salt back to ¼ teaspoon.
Black Pepper–freshly ground will have the most intense flavor. Avoid pre-ground pepper.
Chives–optional; for garnish. A little green sprinkle will highlight the balsamic mushrooms in the bowl. If you don’t have chives, you could also use chopped parsley.

Step-by-step instructions:

Use a dry or slightly damp paper towel to brush away any excess dirt from the caps.

2. Trim the stems and discard. Chop the mushrooms into bite-sized pieces, about 1″-1½”. Transfer them to a large bowl.

(Note: if the veg is already bite-sized, there is no need to chop them; this container had caps that were 2½-3″ in diameter).

3. In a small bowl, combine the balsamic vinegar, Worcestershire sauce, maple syrup, Dijon mustard, olive oil, kosher salt, and black pepper. Whisk to combine.

Toss the marinade in the chopped fungi to coat.

4. Add the Balsamic marinade to the fungi and toss well to coat.

5. Spread the mushrooms in a single layer on a rimmed sheet pan. Bake in a preheated 425° F oven for 10 minutes.

6. After baking the mushrooms for 10 minutes, the fungi will give up a lot of its natural liquid.

7. Tilt the pan slightly over a small bowl to drain away the excess liquid from the pan. Use a spatula to stir or flip the fungi and arrange them in a single layer. Return the sheet pan to the oven to bake for an additional 8-10 minutes.

8. The fungi will look meaty and moist, without swimming in liquid.

9. Transfer the balsamic mushrooms to a serving dish and sprinkle with freshly chopped chives (if using).

Pro-Tips:

If your fungi are on the smaller side, bake them whole, stem side up for the first 10 minutes. Drain the excess liquid, then flip them to continue roasting.
Use more mushrooms than you think. Since mushrooms are mostly water, when baked, the liquid is released, causing the vegetables to shrink significantly. This recipe uses 24 ounces of fungi–enough for four to five generous portions. You can cut the recipe in half if you have a smaller crowd or double it for a larger one.
Use a rimmed baking sheet to catch excess liquid.
If you halve or double the recipe, use a pan large enough to spread the vegetables in a single layer while fitting snugly. If there’s too much space, they can dry out.

Substitutions and Variations:

Swap the chives with parsley or other fresh herbs like thyme or marjoram.
Substitute maple syrup for brown sugar or honey.
Swap Worcestershire sauce for low-sodium soy sauce or Tamari.
Add ¼ teaspoon of crushed red pepper flakes to the marinade for a spicy kick.
Make them in a skillet by sauteeing the marinated fungi over medium-high heat, tossing and stirring for 8-10 minutes or until the liquid has evaporated.
Cook them on the grill by threading whole marinated mushroom caps onto skewers and grilling over medium-high heat for 10-12 minutes or until tender and juicy.
You can also use portobello mushrooms. Use a spoon to scrape out the gills and then brush the caps with the marinade (inside and out). Grill them for 5-7 minutes, then flip and cook for another 5 minutes. Or bake the mushroom caps for 10 minutes with the gill side up and flip to continue roasting for an additional 8-10 minutes until tender.

Whole caps after roasting. — Smaller mushroom caps can be left whole to roast. Start with the mushrooms upside down to release the liquid in the first bake, then flip them halfway through to continue.

FAQ’s

What is the best mushroom to cook with?

I prefer cremini or button mushrooms for this recipe, but you can also use large portabello mushroom caps.

Can I use other types of fungi?

Yes. Try this with chanterelles, porcini, oyster mushrooms or your favorite variety. Different types of mushrooms will have different cooking times, so check the progress every so often.

Storage:

Store leftovers in an airtight container in the fridge for up to 5 days.

Reheating:

Reheat in 30-second bursts in the microwave, stirring after each, until hot.

More mushroom recipes you’ll love:

A bowl of balsamic mushrooms with a spoon.

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