The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Roasted Balsamic Soy Mushrooms make the perfect seasonal side dish, especially on Thanksgiving or Christmas. Tender, savory and packed with flavor, they can be prepared in under 30 minutes, making them a virtually effortless addition to a celebratory spread. You can make these mushrooms ahead of time to ease your holiday prep work and just quickly reheat them when you are ready to serve.
You will love how easy this side dish is! Fresh Mushrooms and combined with garlic and shallots and roasted in a sauce featuring soy sauce, Heinen’s butter, Heinen’s olive oil, Heinen’s dried thyme and Heinen’s brown sugar. The flavors mix well with the earthy mushrooms.
Serve these mushrooms in a beautiful, festive serving dish with fresh thyme and parsley for garnish. You can mix up the spices and try other flavors like crushed red pepper, oregano, basil, paprika or cumin.
- Cook time:
- Prep time:
- Total time:
- 2 lbs. mushrooms, washed and cleaned
- 5 garlic cloves, minced
- 1 shallot, minced
- 2 Tbsp. Heinen's butter, melted
- 2 Tbsp. Heinen's extra virgin olive oil
- 1 tsp. Heinen's thyme
- 1 tsp. Heinen's oregano
- 2 Tbsp. Heinen's balsamic vinegar
- 1 Tbsp. soy sauce
- 1 tsp. Heinen's brown sugar
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 2 Tbsp. fresh parsley, chopped
- 1 tsp. fresh thyme, chopped
- Preheat the oven to 400°F.
- Wash and clean the mushrooms of all of the dirt. Dry with a paper towel.
- Put the mushrooms in a large mixing bowl. Add the garlic and shallots and mix well.
- In a medium-size mixing bowl, add the butter, olive oil, thyme, oregano, balsamic vinegar, soy sauce, brown sugar, salt and pepper. Mix well.
- Add the sauce to the mushrooms and mix well.
- Spread the mushrooms evenly on a nonstick baking sheet.
- Roast in the oven for 15 minutes, stirring halfway through until the mushrooms are tender.
- Remove from the oven and sprinkle fresh thyme and parsley overtop. Serve warm.