Home Food Balsamic marinated mushrooms | RecipeTin Eats

Balsamic marinated mushrooms | RecipeTin Eats

Balsamic marinated mushrooms | RecipeTin Eats


Roasted mushrooms are scrumptious. Marinated mushrooms are an entire new degree! Think about a mix of balsamic vinegar, olive oil, garlic and thyme soaked up by the mushrooms that squirts in your mouth if you chew into it……sure!!!

Making Balsamic marinated mushrooms

Marinated mushrooms

Mushrooms are superior little sponges that absorbs the flavour of something they’re cooked in.

In the present day, we’re marinating garlic roasted mushrooms in balsamic vinegar and olive oil. You can be amazed how a lot of the marinade the mushrooms absorb in simply a few hours. That second you chew right into a mushroom and the balsamic juice squirts out in your mouth….that’s just a little little bit of meals heaven proper there!

As for what to make use of these for?

  • As a meal – on toast or over mash or related (mushrooms are so meaty!)

  • Facet dish – for breakfast or a steak dinner

  • Grazing board – probably the most good “I MADE THESE MYSELF!” addition to your subsequent cheese platter.

Many extra strategies with hyperlinks to instructed recipes under.

Balsamic marinated mushrooms on polenta
Grazing board with Balsamic marinated mushrooms

Bonus: Dunking bread within the mushroom-y balsamic juices. In the present day’s recipe is the reward that retains on giving!


Right here’s all it’s worthwhile to make balsamic marinated mushrooms. It’s all within the methodology – tossing scorching mushrooms soaked within the balsamic mix for max flavour absorption!

Ingredients in Balsamic marinated mushrooms

Mushroom chatter:

Sort (versatile). Dimension (versatile)!

  • Sort I’m utilizing plain white mushrooms immediately. Swiss brown / cremini can be an ideal substitute. In idea, this recipe will work for many mushrooms that may be roasted, simply lower them as applicable. Portobello / massive flat mushrooms (lower into massive items or slice), Shiitake (complete), oyster (complete / halve bigger ones), king oysters/trumpet (hmm, I’d most likely slice thickly). I’d most likely keep away from the stringy / thinner varieties, like enoki and shimeji.

  • Dimension My desire is to make use of smaller mushrooms round 3 – 3.5cm huge (1.2 – 1.4″) so I can preserve them complete for max impact of biting right into a juicy mushroom.

    Nevertheless, mushrooms, being the egocentric uncooperative issues that they’re, don’t all the time develop to the precise measurement specification I want for. So lower bigger ones in half, or quarters / into cubes for actually huge ones. The objective is to make all of them roughly the identical measurement in order that they roast in about the identical time. Keep in mind they may shrink about 30% as soon as roasted.

Balsamic mix and roasting flavours

  • Balsamic vinegar – For marinating. Chosen for flavour and since it stains the mushrooms a mahogany color. Different milder vinegars like white vinegar vinegar, sherry vinegar may even work. Lemon and plain white vinegar are sharper so simply use much less.

  • Garlic and thyme – For roasting flavours. I mince half the garlic (so it disperses) and preserve 2 complete, smashed, so they convey garlic flavour all through whereas roasting and likewise whereas marinating. For the thyme, contemporary sprigs will carry the very best flavour however dried will work in its place.

  • Further virgin olive oil – For roasting and marinating.

The right way to make marinated mushrooms

Easy recipe with few components. It’s all within the methodology – roast first, then toss scorching mushrooms within the balsamic mix. When they’re scorching, the pores are open so this offers most flavour absorption alternative!

How to make Balsamic marinated mushrooms
  1. Toss the uncooked mushrooms with olive oil first. Then add the minced and complete garlic cloves, thyme, salt and pepper. Toss once more.

    Use a big roasting pan – simpler for tossing than a baking tray. The mushrooms will be very, very cosy in a single layer. They’ll shrink about 30%.

  2. Roast for half-hour at 200°C/400°F (180°C fan-forced), tossing through the midway mark, till browned and delicate however nonetheless juicy inside. Don’t roast them for therefore lengthy they grow to be shrivelled and unhappy!

  3. Marinade – Instantly pour all of the mushrooms and juices within the pan into a big bowl. Then add the balsamic vinegar and extra olive oil, then toss, toss, toss!

  4. Marinate – Go away the bowl uncovered (we don’t need condensation diluting the flavour!) and let the mushrooms marinate as they cool, tossing as soon as (or twice or thrice!). It should take about 2 hours to come back to room temperature and that’s sufficient time for the mushrooms to soak up enough flavour to serve / begin choosing at for a “style check”.😈

    Nevertheless, when you have the time, refrigerate and depart them in a single day! They’ll take up much more flavour.

    Serve at room temperature or barely heat for max appreciation of flavour! It actually brings out the garlic and thyme flavour when barely warmed.

Now, the enjoyable half – serving choices!

Bowl of Balsamic marinated mushrooms

The right way to eat / serve marinated mushrooms


  1. Pop in mouth straight out of the bowl – yup, these little juicy flavour bomb mushrooms are can’t-stop-eating-them good. My most typical approach of consuming them!

  2. As a meal (see polenta photograph at prime of put up) – Piled over creamy polenta (use instructions on this recipe), mash (potato, candy potato or cauliflower puree) or risotto (this No-Stir Creamy Lemon & Herb Baked Risotto and Creamy Baked Pumpkin Risotto come to thoughts). Be aware on pasta, rice and so on – I don’t assume there’s sufficient balsamic sauce to serve over plain cooked pasta or rice. You may disagree. Let me know when you do!!

  3. Grazing board (under) – Make these the hero of your subsequent cheese platter! Serve alongside cheese, charcuterie, pickles, crackers, bread and why not some crispy grilled child octopus? Serve the mushrooms complete or sliced to allow them to be piled onto crackers or crostini smeared with blue cheese (RTE workforce fave!) or goats cheese.

Balsamic marinated mushrooms on a grazing board
  1. “Attention-grabbing salads” lunch unfold – One thing I’ve been doing extra of these days! Make a lunch unfold with a collection of fascinating salads for a leisurely Sunday lunch with mates. I see these marinated mushrooms alongside a Roasted Cauliflower Salad, Lentil and Roasted Eggplant Salad and maybe a leafy Iceberg Lettuce Dill Salad with crusty bread (or cheese bread!) for plate mopping.

  2. Toast (pictured under) – Slather toasted bread with avocado, goats cheese, blue cheese, cream cheese or something that may act as a “glue” for the mushrooms. If serving with a knife and fork, the mushrooms will be stored complete. If consuming along with your fingers, I’d recommend slicing or quartering so the mushrooms don’t tumble off.

  3. Stuffed in a sandwich – Take an enormous delicate roll. Slather with cream cheese or goats cheese. Pile with rocket/arugula, slices of tomato, and an enormous pile of those mushrooms. YES!

  4. As a facet dish! For all these, I’d heat the mushrooms barely. See checklist under.

Serve marinated mushrooms on the facet of…

  1. Breakfast – On the facet of bacon & eggs, a ham & cheese omelette, fluffy egg white omelette or frittata.

  2. Steak dinner! I see a scotch fillet/boneless rib eye with Café de Paris or Béarnaise Sauce with a facet of Sautéed Inexperienced Beans with Garlic and Child Potatoes with Butter & Herbs.

  3. As a steak sauce – Make your favorite steak (this one after all 😂) then serve it with a pile of marinated mushrooms (sliced) on prime. Spoon over the balsamic juices. Yum, yum, yum!

  4. On a easy piece of rooster breast – Do the identical with a easy piece of pan seared marinated rooster breast. Or pile a beneficiant quantity over poached rooster breast – you’ve used my foolproof guaranteed-juicy-every-time methodology, proper??

Properly that’s sufficient concepts from me! I wish to know the way you’d serve these mushrooms. Share your strategies under! – Nagi x

Watch the right way to make it

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Making Balsamic marinated mushrooms

Balsamic marinated mushrooms

Recipe video above. Roasted mushrooms are scrumptious. Marinated mushrooms are an entire new degree! Think about a mix of balsamic vinegar, olive oil, garlic and thyme soaked up by the mushrooms that squirts in your mouth if you chew into it……sure!!!Function a meal over mash or polenta, pile on that smeared with goats cheese, over steak or grilled rooster breast, or on the facet of an enormous breakfast fry up.


  • Preheat oven to 200°C/375°F (180°C fan).

  • Season – Put mushrooms right into a roasting pan (not tray, simpler to combine effectively in pan). They are often cosy however ought to be in a single layer (mushrooms shrink ~25-30%). Toss with olive oil first. Then add salt, pepper, thyme and garlic (minced & complete), then toss once more.

  • Roast 35 minutes, tossing effectively on the 20 minute mark, or till the mushrooms are browned and delicate.

  • Marinade – Whereas scorching, switch mushrooms right into a bowl (together with all of the juices). Add balsamic and olive oil. Toss effectively.

  • Marinate 2 to 24 hrs – Let the mushrooms cool and marinate for two hours (uncovered), tossing a few times, or for even higher flavour, marinate in a single day (lined in fridge as soon as cool).

  • Serving – All the time serve at room temperature or barely warmed, for greatest flavour. And do not waste the juices – it is filled with flavour!

  • Serving choices – As a part of a grazing board, on polenta or mash as a meal, on toast slathered with goats cheese or cream cheese, on the facet of fried eggs, on creamy risotto or risoni/orzo. See in put up for a protracted checklist!

Recipe Notes:

1. Mushrooms – I simply use white mushrooms however this can work with swiss brown/cremini mushrooms too. In idea it ought to work with any kind of roast-able mushrooms, it’s only a query of how lengthy it takes to roast the mushrooms and one of the simplest ways to chop them.
Dimension – complete mushrooms round 3.5cm / 1.4″ are ultimate (they shrink when cooked). If they’re much bigger, halve them. Purpose – make all of them roughly the identical measurement in order that they prepare dinner in the identical time.
Othe mushrooms – like portobello. After roasting, place them gills facet up and fill with marinade. The subsequent morning, all of the marinade might be gone – sucked up by the mushroom! Else, lower into massive items across the measurement of small mushrooms.
2. Smashed garlic – Place unpeeled garlic clove on a chopping board with the facet of a knife on prime. Hit the knife with the palm of your hand to make the garlic clove burst open however (largely) maintain collectively. This releases garlic flavour when cooking however makes it straightforward to pick afterwards (if desired). On this recipe, I need the roasted smashed garlic to launch further flavour within the marinade.
Leftovers will preserve for 4 to five days within the fridge. Not satisfied about freezing, assume the mushrooms will go soggy.
Vitamin per serving, assuming 4 servings and that each drop of the tasty balsamic-olive oil is mopped up with bread!

Vitamin Info:

Energy: 240cal (12%)Carbohydrates: 9g (3%)Protein: 5g (10%)Fats: 22g (34%)Saturated Fats: 3g (19%)Polyunsaturated Fats: 2gMonounsaturated Fats: 15gSodium: 594mg (26%)Potassium: 538mg (15%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 2IUVitamin C: 4mg (5%)Calcium: 16mg (2%)Iron: 1mg (6%)

Lifetime of Dozer

Nowhere to be seen whereas I used to be making the mushrooms. Then the cheese board seems and poof! There he’s!



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