DTDinner Table

Balsamic Roasted Mushrooms (Co-op Batch)

co-op reference (refrences/Lasagna.pdf) · Prep 45 minutes · Cook 30 minutes

Per serving: 45 cal · 3 g protein · 4 g carbs · 3 g fat

servings
  • 25 lb cremini or baby bella mushrooms (≈11.3 kg) - halved if medium, quartered if large
  • 2 cups olive oil (≈480 mL)
  • 1 cup balsamic vinegar (≈240 mL) - for cooking, used conservatively
  • ¾ cup balsamic vinegar (≈180 mL) - for finishing, added after browning
  • 30 cloves fresh garlic - minced
  • 3 tbsp salt (≈54 g)
  • 1½ tbsp black pepper (≈11 g)
  • 2 bunches fresh parsley - chopped
  • 2 tbsp Italian seasoning
  • Butter - a small amount for the non-vegan batch

Instructions

  1. Clean the mushrooms and trim the stems if needed. Halve the medium ones and quarter the large ones. Do not slice them thinly - thicker pieces brown better and lose less water.
  2. Toss with the olive oil, salt, black pepper, and minced garlic.
  3. Add the first cup of balsamic vinegar conservatively. Too much liquid at the start makes the mushrooms steam instead of brown.
  4. Cook on the stovetop in a wok or large pan to release their water. They should reduce to about half their original volume.
  5. Once browned, drizzle with the remaining balsamic vinegar and toss. Adding balsamic a second time keeps the vinegar flavor fresh instead of cooking it all away.
  6. Add the chopped parsley and adjust the salt and pepper.