Prep 5 mins
Cook 30 mins
Easy quick and extremely simple. These are done just in aluminum pouches so clean-up is 5 seconds. Some tangy balsamic, sweet honey, salt, pepper and fresh herbs makes this amazing. As someone mentioned to me, I didn't give a time for marinating these. I like to go 1-2 hours, not much more, but I have friends who have made them and marinating much longer with success. I would suggest just tossing in the vinegar to start with with no marinating time. If you are a fan like me of balsamic, try marinating a bit longer next time until you reach the time that is right for you. Note: A good aged balsamic can make a big difference in the flavor so if you are using a cheaper every day balsamic, you may want to cut down on the amount of vinegar you use. Thanks for bringing it to my attention and enjoy all.
- 20 cremini mushrooms, cut in quarters (medium sized)
- 1⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar (the better the balsamic, the better the flavor. Also you can cut down on the vinegar, if you think i)
- 1 tablespoon honey
- 1 teaspoon fresh thyme
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- Marinade -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
- Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
- Bake -- 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.
This recipe was a hit! Due to dietary restrictions I had to cut out the olive oil and the salt but that in no way detracted from the delicious flavor of the mushrooms--I didn't even bother to marinate. This was a great accompaniment to chicken breasts and certainly will be made again. Thanks for posting, SarasotaCook! :)
I cut the recipe in half since there's 2 of us. I think I added a little too much balsamic vinegar for us. Very tangy. But I love having a different, easy way to fix mushrooms. Thanks for posting.
Oh my goodness!!! What a wonderful surprise this is! Naturally, I made adjustments based upon what I had on hand. Crimini mushrooms were huge, but only 5 in number. Did a flip-flop with rosemary which was fresh, and thyme which was dry. The crispness of the balsamic vinegar just gets the salivary glands going. I will make it again. Maybe next time I will even share it. No one else even got a chance to see it much less taste it. Living solo is what it is!