
These roasted balsamic marinated mushrooms are an explosion of earthy and tangy flavors. Slow-roasted to concentrate their natural juices and then finished in a rich balsamic glaze, they make the perfect addition to any appetizer spread or grazing board.
Preheat your oven to 200°C (400°F) or 180°C for fan-forced ovens.
Place the whole mushrooms into a roasting pan. Drizzle with olive oil and toss to ensure they are well coated. Add the salt, black pepper, fresh thyme sprigs, minced garlic, and smashed garlic cloves, then toss once more to distribute the seasonings evenly.
Roast the mushrooms for approximately 35 minutes. Be sure to toss them well at the 20-minute mark. Roast until they are tender, browned, and have shrunk slightly.
While the mushrooms are still piping hot, transfer them and all the flavorful pan juices into a mixing bowl. Pour in the balsamic vinegar and an additional splash of olive oil, then toss thoroughly.
Allow the mushrooms to cool and marinate at room temperature for at least 2 hours. For the most intense flavor, cover the bowl and let them marinate in the refrigerator overnight once they have cooled completely.
Serve the mushrooms at room temperature or slightly warmed. Be sure to include the marinade juices when serving, as they are packed with concentrated flavor.
These mushrooms are incredibly versatile! Serve them as part of a charcuterie board, over creamy polenta or mashed potatoes, or on top of sourdough toast with goat cheese. They also make a fantastic side for fried eggs or risotto. Store leftovers in the fridge for up to 5 days.




