Wednesday, January 18, 2012

Recipe for Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar

Roasted Mushrooms
If you need a Phase One side dish that feels like a treat, these roasted mushrooms will do the trick!

(We're still counting down on the Month of Daily Phase One recipes, and these wonderful roasted mushrooms that I first posted in 2009 would make a wonderful Phase One side dish that feels like a treat.  Even if you had to use dried thyme, I think these would still be really good.)

If I ever decided to make a list of "foods I'd never get tired of," there's no doubt that mushrooms would be on that list. This interesting mushroom recipe, where they're partly roasted and then tossed with garlic, fresh thyme, and balsamic vinegar, comes from Vegetables Every Day by Jack Bishop, one of my all-time favorite cookbooks. I think mushrooms are good no matter how you cook them, but roasting concentrates the mushroom flavor in a way that makes these mushrooms especially good. My grill is still packed away due to house renovations, but if I was you, I'd roast the mushrooms on the grill, then serve them over a steak or some grilled pork chops. If you're not in a grilled meat kind of mood, the mushrooms would make a great side dish no matter what you're serving.

I'm a big fan of thyme, which is an ornamental plant as well as a culinary herb. In this recipe I used silver thyme from my garden. Thyme goes well with many foods, including poultry, dried beans, beef, tomatoes, squash, lamb, fish, lentils, onions, pork, and of course mushrooms.

Washed and cut up mushrooms are tossed with olive oil, salt and pepper. I used brown Crimini mushrooms, which were especially good cooked this way.

Line a roasting pan with foil, then arrange mushrooms in a single layer and roast at 400F/200C for 15 minutes. (My mushrooms were definitely a bit crowded, but I wanted to use the toaster oven. Spread them out as much as you can.) If you're roasting mushrooms on a grill, I'd cook at medium high.

While the mushrooms roast, wash and finely chop fresh thyme leaves to make 2 T chopped thyme.

Mix the chopped thyme with minced garlic, balsamic vinegar, and a tiny dash of olive oil.

After mushrooms have cooked for 15 minutes, drain off any liquid, then toss mushrooms with thyme-garlic mixture. Place back on foil-covered pan and roast 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.


Oven or Grilltop Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar
(Makes 4 side-dish servings, recipe adapted slightly from Vegetables Every Day by Jack Bishop.)

Ingredients:
1 lb. mushrooms (I used brown Crimini mushrooms)
2 T + 1 tsp. olive oil
salt and fresh ground black pepper to taste
1 T finely minced garlic
1 T balsamic vinegar
2 T finely chopped fresh thyme leaves
1 T chopped fresh parsley (optional, for garnish)

Instructions:
Preheat oven to 400F/200C or heat gas or charcoal grill to medium high. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, I'd probably use heavy foil to make a "pan" so the flame doesn't turn the bottom of the roasting pan black.)

Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.)

After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded like mine, you'll have a little liquid to pour off.) Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.

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South Beach Suggestions:
Mushrooms cooked this way are a perfect side dish for any phase of the South Beach Diet or any type of low-glycemic eating plan. Serve mushrooms on top of South Beach Diet friendly steak, or as a side dish with something like Pork Chops with Balsamic Glaze.

More Ways to Use Thyme:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Farro with Mushrooms, Thyme, and Balsamic Vinegar from Kalyn's Kitchen
Grilled Lamb Chops with Garlic, Rosemary, and Thyme from Kalyn's Kitchen
Zucchini with Thyme from Simply Recipes
Chanterelle-Filled Zucchini with Thyme from Lucullian Delights
Thick-Sliced Onions with Lemon Thyme from Sarah at Serious Eats
Honey and Thyme Roasted Pumpkin or Squash from 80 Breakfasts
(Want even more recipes with thyme? I find these recipes from other blogs using Food Blog Search.)

(This recipe was first posted as part of Weekend Herb Blogging, hosted by the Herb Mistress herself, Haalo from Cook (almost) Anything At Least Once.

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66 comments:

mommy4life said...

Yummy. Will definitely be doing this one!

haleysuzanne said...

I love this. Cremini mushrooms are some of my favorites; this would be so good served with seared flank steak.

Cookin' Canuck said...

I am drooling! I love the combination of mushrooms and thyme, and I'll bet the addition of balsamic vinegar is fantastic. Do you have a particular balsamic vinegar that you really like?

T.W. Barritt at Culinary Types said...

Delicious! I'm with you in the mushroom fan club. I don't understand people who don't like them. And, they take to marinades so well.

katrina said...

Oh boy! This is a winner of a recipe and I can't wait to make it! I was surprised, though, when you said you washed your mushrooms - I have always been told NOT to, because they absorb the water.
Anyway, look forward to trying this ASAP!

katrina

Trish said...

Oh this does look good. I shall have to try it for sure. So I have been checking out your garden posts....grin. I am herb gardening in pots only this year so I will be interested in hearing your comments on your fresh herbs as you use them.

Kalyn said...

I'm going to buy more mushrooms today so I can make this again. My favorite balsamic vinegar for everyday cooking is Fini Balsamic Vinegar, although the Costco brand (the more expensive one of the two Costco varieties) is not bad at all.

Katrina, in recent years more and more cooks have been saying it's okay to wash mushrooms. Harold McGee and Alton Brown both did experiments and discovered the mushrooms absorb very little water.

carole with an "e" in NYC said...

I don't ever wash mushrooms either. I remember as a girl having to actually leave the house when my mother prepared mushrooms because the odor made me sick. Then I learned how to make mushrooms in France where they "peeled" the mushrooms. Now I realize they probably really were grown in manure in those days, but the habit has stayed with me now for 45 years. I even peel portobellos. After peeling, they are dry and do not have any bad odor when they hit the pan. All the cooking shows use a little brush to clean them, so I was wondering if I'm the only old fashioned mushroom peeler left.

Pille said...

You know I love my mushrooms, Kalyn (and your roasted mushroom recipes. I still make the roasted mushrooms and carrots regularly :))

Kalyn said...

In case people are curious about the washing mushrooms issue, here's the Alton Brown script on washing mushrooms if people are interested (scroll down), and here washing mushrooms is discussed by Mark Bittman.

Karina Allrich said...

You and I share the same taste buds. You know that, right?

Cora @ Cora Cooks said...

I have a couple of varieties of thyme in my herb garden and can't wait to try this same mixture on other roasted vegetables too - potatoes, onions, summer squashes, tomatoes - as soon as I make it with mushrooms, of course!

Kalyn said...

Karina, I have noticed that I like the sound of everything you cook, so that must be it!

Cora, I already have a recipe for roasted carrots, but I keep thinking how good this would be on carrots! And of course endless other variations.

Alisa - Frugal Foodie said...

I haven't visited your blog in far too long ... did you make some changes? It looks really good!

Love the balsamic roasted mushrooms, a new favorite here.

Kevin said...

Roasted mushrooms are so good and spicing them up with garlic, thyme and balsamic vinegar sounds great!

Katerina said...

I LOVE mushrooms too and they really are terribly versatile. I was actually staring at some portobellos yesterday to grill up but I decided we already had enough food. Not sure what I was thinking.

cookiecrumb said...

OMG, the light in those photos!!! Jealous!

Mushrooms roasted with all that good stuff? That would be my meal. Period.

PS, I have always washed mushrooms.

Kalyn said...

Alisa, not sure what has changed, except I do change the header every few months.

Kevin, thanks. Loved it!

Katerina, now I have grill envy thinking about grilled portabellos. My grill is still in the garage, and no deck or porch is finished to put it on!

CC, thanks for noticing! Those are the first photos taken in new studio space. I'm loving it. As for the washing mushrooms, me too, but then we always were a couple of rebels!

Paz said...

Can't wait to try this. ;-)

Paz

Lydia (The Perfect Pantry) said...

Mushrooms are one of my favorite foods, too, and mushrooms and thyme are a magical combination. Many years ago we visited my husband's family's home village in Wales, where we stayed at a farm B&B. Our very hearty breakfast came with a huge pile of mushrooms sauteed with thyme -- and I've been hooked ever since.

Lou said...

Useful recipe - I've saved it! And a nice way to use up the thyme and lemon thyme I've got growing in our yard. Don't you just love having a kitchen garden?

Diane - The Whole Gang said...

Great recipe. You have great ideas!

Pam said...

Great recipe, Kalyn!

I like the idea of a foods I never get tired of list. I'm off to ponder my list!

Lisa said...

I could literally eat mushrooms everyday, so I'm always happy to come across new ways to prepare them. Thanks for sharing this delightful recipe!

Michele said...

I love mushrooms too!!! This recipe looks great! I love big pieces! Yesterday I was at a bbq with someone who said ewww, I hate mushrooms. I thought she was crazy! lol

Kalyn said...

Paz, it is definitely a keeper!

Lydia, I think sauteed mushrooms with thyme sounds like a great breakfast side.

Lou, yes!! I absolutely adore having a garden.

Diane, thanks!

Pam, it might be fun to make an actual list. Avocado and tomato would be on my list for sure!

Michelle, obviously she *must* be crazy if she hates mushrooms. That's the only explanation for it.

Sarah Caron said...

Kalyn, leave it to you to make me drool at my desk. I cannot wait to get to the store to pick some mushrooms up and try this ... YUM!

Melissa said...

I just did a mushroom "sauce" for ribeyes when Steve and I celebrated our 15th a couple of weeks ago. I'd like to do it again and I LOVE your version and photos. To me, mushrooms like this just make sense with meat. So delicious.

ejm said...

Kalyn, that looks wonderful! Mmmmm, roasted mushrooms are fantastic but with fresh thyme they become my favourite!

-Elizabeth

Maria said...

I never get sick of mushrooms either! Love this recipe!

Mushrooms Canada said...

What a beautiful photo! I would make this recipe with portabellas, and grill them on the BBQ! De-lish!
Thanks for sharing!
- Brittany

Anonymous said...

Wow, it looks lovely! I'm definitely going to try it. I tried your baked falafel- it was fantastic! It came out crispier than fried ones and (needless to say), I didn't have any left after a few minutes. They go away fast!
Btw, please add "Kalyn's Kitchen" or something onto the photos. There's a lot of plagiarism (esp photos of food) in the internet.
-Viji

oneshotbeyond said...

I'm all about the mushrooms myself lately. These look great!

Mrs. L said...

Sounds yummy. Love mushrooms when they've been roasted or sauteed in wine. I'll have to try this.

Peter M said...

Mushrooms are at their best when they get this deep brown colour. It's not the easiest thing to photograph but you pulled it off!

MyKitchenInHalfCups said...

Mushrooms would be at the top of my list of foods not to be without EVER. All kinds. Really gorgeous photos ... are you using your new photo spot now?

Kalyn said...

Oh my, behind on comments again. Thanks for all the nice comments about this photo, yes it was the first photo I took in my new photo spot. Of course, the light was just perfect right then, which is something you can't really control, but I'm loving the new place to shoot photos. As for the comment about photo watermarks, I don't want to do that, I feel it detracts from the photo on my blog and it doesn't really stop people (unless you put it right across the center of the photo, which defeats the purpose.) I will just deal with any uncredited use of photos when I come across them.

Dazy said...

Since you already know, I like your recipes, just wanted to tell you that I made this dish last weekend and it was amazing! Thank you so much for the recipe, it is one we will be enjoying again and again!

Kalyn said...

Dazy, isn't it good? Thanks so much for taking time to let me know you liked it.

Anonymous said...

This was a great dish! Thank you for posting it for everyone to enjoy. I actually added some whole garlic cloves still wrapped in their little skin which roasted just right with the mushrooms.

I will definitely be making this easy, delicious recipe again.

Kalyn said...

What a great idea to roast some garlic along with the mushrooms; thanks for sharing that!

Erndog said...

These were wonderful! Just had them for lunch. Think I'm going to have to go in search of that book. :-)
Thanks!

Kalyn said...

It's an excellent book, and it's been around so long you can probably get a used copy on Amazon. I highly recommend the book.

Pille said...

Kalyn, you know how much I love one of your earlier roasted mushrooms recipe (the one with carrots!), so this one is definitely on my try-soon-list of dishes!
Thank you!!

Kalyn said...

Pille, thanks; hope you enjoy!

Jeanette said...

I've been thinking about picking up some mushrooms this week, so I'm so glad to have found your roasted mushroom recipe - yum!

Kalyn said...

Thanks Jeanette. I just love them!

The Italian Dish said...

Kalyn, this caught my eye. Such a pretty side dish. Thyme is my favorite herb, too.

Kalyn said...

Thanks Elaine; this is so good!

A Scientist in the Kitchen said...

Can't get enough of mushrooms too. One of the reasons I'm enjoying the cooking here in Thailand is that we get a lot of different species fresh mushrooms. Got to try this one.

- Gay

Kalyn said...

Thanks Gay, and fun hearing from you!

Lana @ Never Enough Thyme said...

Really love this recipe, Kalyn. For me, mushrooms have a definite meaty quality which matches well with many different proteins and veggies. And fresh thyme is fabulous in nearly anything!

Pam said...

Can't wait to make this, Kalyn! We love mushrooms here and this sounds incredibly delicious!

Ashlea Taylor said...

I absolutely love mushrooms. Cremini have such great flavor too. They taste so hearty, but you don't feel heavy and full after eating a whole plate of em. Going to have to try this!

Sundar said...

in recent years more and more cooks have been saying it's okay to wash mushrooms.

Kalyn said...

I wash them all the time!

Denise said...

I made these mushrooms this morning but used Rosemary rather than Thyme and this is now my favorite way to eat mushrooms! Truly, they're absolutely marvelous and easy to prepare. I'm going to have to increase my budget mushroom to accomodate this new one. ;)

Kalyn said...

Denise, I bet rosemary is fabulous in this; great idea! So glad you liked it.

afracooking said...

I could not quite believe when the realisation hit me that I have NEVER roast mushrooms in the oven (besides filled portobello) and I adore mushrooms. Crazy! Must try this recipe soon! Thank you for sharing!

Anonymous said...

I think these may genuinely be the best things i have ever put in my mouth. So goddamn tasty!! So good, i accidentally boasted to the mother and now have to cook breakfast for her!

Cookie Madness said...

I'm so excited to try these, Kalyn! I am not a mushroom eater, but my 12 year old inhales the balsamic mushrooms our Whole Foods sells, so I'm hoping these will be similar. Thanks for the recipe.

Kalyn Denny said...

Hope the mushrooms will be a winner for you!

Sharon L said...

I made these the other day and they were so good!

Kalyn Denny said...

Sharon, so glad you enjoyed!

Bethany Weathersby said...

A friend recently linked these on FB and we tried them last night. Delicious! Third roasted veggie recipe that we've enjoyed from your site. :)

Kalyn Denny said...

Bethany, glad you're enjoying the veggies!

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