Name: Honey Roasted Balsamic Mushrooms
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 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

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Recipe by SarasotaCook

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Honey Roasted Balsamic Mushrooms created by fauxnomen

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.

Ready In:: 35mins
Serves:
Units:

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ingredients

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

directions

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.

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RECIPE MADE WITH LOVE BY

@SarasotaCook

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@SarasotaCook

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"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."

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review by Noor.Khalid

6/21/2012

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! :)

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photo by fauxnomen

3/6/2012

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review by nemokitty

10/4/2009

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.

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review by Wannadanc

9/27/2009

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!

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creation by SarasotaCook

8/27/2009

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.