Roasted Balsamic Mushrooms
Roasted Balsamic Mushrooms
Submitted by Chef Christie Struck
Vegetables
Ingredients
- 32 oz mushrooms, white or baby Bella
- 3/4 cup of Fustini's 18-year balsamic vinegar
- 2 tablespoons honey
- 3 tablespoons Fustini's Tuscan Herb olive oil
- 1 teaspoon thyme
- Kosher salt & fresh ground pepper to taste
Directions
- In a medium-size bowl, combine the marinade ingredients and mix thoroughly. Pull the caps and stalks apart, putting them all in a bowl Drizzle the marinade over the mushrooms, making sure they're thoroughly coated. Set aside for 15 minutes, stirring occasionally. Pre-heat oven to 400 degrees, line baking sheet with parchment paper or aluminum foil and place marinated mushrooms on the baking sheet. Roast for 15 minutes or until the marinade has caramelized and mushrooms are cooked, stirring once or twice.
- Note: Mushrooms can also be grilled, pre-heat grill and once hot add the mushrooms (caps and stalks) and cook for approximately 15 minutes or until caramelized and cooked, turning once or twice to prevent burning. Serve immediately.
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