I LOVE mushrooms. When I was a kid and my mom made spaghetti sauce, she put in an extra can because she knew I’d pick them out over the course of the afternoon. (This was before you could get beautiful fresh mushrooms in every grocery store!) Now, when I make something with mushrooms and my kids or husband are around, I do the same thing! So yes, I made the full recipe for 2 of us… and we ate them all!
- 1 pound fresh mushrooms, cleaned
- 3 garlic cloves, minced
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons minced parsley (I didn’t have fresh so I used about 1 tbsp dried parsley)
Combine the garlic, olive oil, balsamic, salt, pepper, and I added my dried parsley here. If you’re using fresh, sprinkle at the end.
Line a baking sheet with foil for easy clean up. Preheat the oven to 425. I used my toaster oven and it worked perfectly.
I cut my mushrooms so that they were all about the same size — some were small and some were huge. I wanted them to cook evenly. Pour the oil mixture over the mushrooms and toss to coat. Scatter the butter over the top.
Bake for 20 minutes, or until the mushrooms are golden. Sprinkle with parsley if using fre on sh. Serve warm.
RATING: 3.5 stars
RP SERVINGS: 2
I loved this method – I usually saute mushrooms on the stovetop, and that takes more minding than this does. I have two things I didn’t love about the recipe that kept it from a 5: neither my husband (who typically loves anything balsamic) liked the balsamic in this application, and this method can’t capture all the flavor that releases from the mushrooms like pan cooking does.
Mushrooms are mostly water, so you lose a lot of moisture when they cook. Salt further draws out moisture. When I pan cook them, I let all that cook down to a nice sauce. With this, the sauce is watery and doesn’t cling to the mushrooms, so it stays in the pan.
Bottom line for me? I’ll use this method when I’ve got a lot of other dishes going on that need hands on attention. I think I would probably cook them a bit less in the oven, maybe 15 minutes, and finish them in a pan to create that sauce. And I will definitely use the recipe minus the balsamic in future.