Description
Tender roasted mushrooms infused with a rich balsamic soy garlic sauce make for a perfect side dish or appetizer. This recipe brings together the earthy flavors of mushrooms with the boldness of balsamic vinegar, soy sauce, and roasted garlic, creating a deliciously savory dish that’s easy to prepare.
Ingredients
Scale
- 1 lb mushrooms (whole or halved, depending on size)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 4 cloves garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp salt
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Prepare the Mushrooms: In a large mixing bowl, combine the olive oil, balsamic vinegar, soy sauce, minced garlic, black pepper, and salt. Stir the mixture well to ensure the flavors are blended.
- Toss the Mushrooms: Add the mushrooms to the bowl and toss them in the balsamic soy mixture, making sure each mushroom is thoroughly coated.
- Roast the Mushrooms: Spread the mushrooms out in a single layer on the prepared baking sheet. Place them in the preheated oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking. The mushrooms should become tender, golden brown, and slightly caramelized on the edges.
- Garnish and Serve: Once the mushrooms are done roasting, remove them from the oven. Transfer to a serving dish and garnish with freshly chopped parsley. Serve hot as a side dish or appetizer.
Notes
- Soy Sauce Substitute: If you need a gluten-free option, swap the soy sauce with tamari.
- Storage Tip: Leftover mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop to retain their roasted texture.