DTDinner Table

Balsamic Roasted Mushrooms

co-op reference (refrences/Lasagna.pdf) · Prep 10 minutes · Cook 15-20 minutes

Per serving: 100 cal · 6 g protein · 8 g carbs · 7 g fat

servings
  • 1.5 lb cremini or baby bella mushrooms (≈680 g) - halved if medium, quartered if large
  • 2 tbsp olive oil (≈30 mL)
  • 1 tbsp balsamic vinegar (≈15 mL) - for cooking
  • 2 tsp balsamic vinegar (≈10 mL) - for finishing, added after browning
  • 2 cloves fresh garlic (≈6 g) - minced
  • ½ tsp salt (≈3 g)
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley
  • ¼ tsp Italian seasoning
  • Butter - a small knob to finish, if not keeping it vegan

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 tablespoon of balsamic vinegar. Too much liquid at the start makes the mushrooms steam instead of brown.
  4. Cook in a large skillet over medium-high heat 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.