Ingredients

Scale

1 pound (about 450g) of mixed mushrooms (I like using a combination of cremini, shiitake, and oyster mushrooms for varied textures)
8 cloves of garlic, peeled and lightly crushed
3 tablespoons of balsamic vinegar
2 tablespoons of soy sauce (I use low-sodium)
2 tablespoons of olive oil
1 tablespoon of maple syrup or honey
1 teaspoon of dried thyme (or 1 tablespoon fresh thyme leaves)
½ teaspoon of red pepper flakes (adjust to your heat preference)
Fresh ground black pepper to taste
2 tablespoons of fresh parsley, chopped (for garnish)
Optional: 1 tablespoon of butter for added richness at the end

Instructions

I start by preheating my oven to 425°F (220°C). This high heat helps get those beautiful caramelized edges on the mushrooms.
Next, I clean my mushrooms. I avoid soaking them in water since mushrooms act like little sponges. Instead, I gently wipe them with a damp paper towel or use a soft mushroom brush.
For larger mushrooms, I cut them into halves or quarters. I leave smaller mushrooms whole. The goal is to have pieces that are roughly the same size so they cook evenly.
In a large bowl, I mix together the balsamic vinegar, soy sauce, olive oil, maple syrup, thyme, red pepper flakes, and black pepper.
I add the cleaned mushrooms and crushed garlic cloves to the bowl and toss everything until the mushrooms are well coated with the marinade. My hands get a bit messy here, but I think it’s the best way to make sure everything gets evenly coated!
Then I spread the mushrooms in a single layer on a large baking sheet. I make sure not to overcrowd them – this is super important! If the mushrooms are too close together, they’ll steam instead of roast, and we won’t get those yummy caramelized edges.
I pop the baking sheet in the oven and roast for about 15-20 minutes. Halfway through the cooking time, I give everything a good stir.
When the mushrooms look golden brown around the edges and have shrunk down a bit, they’re done! If using butter for extra richness, I add it right when the mushrooms come out of the oven and toss until melted.
Finally, I sprinkle with fresh chopped parsley and serve while hot.

Notes

I’ve tried this recipe with many different mushroom varieties over the years. While the mix I suggested works great, there’s plenty of room to experiment based on what’s available or what you prefer!

For a more budget-friendly version, regular white button mushrooms work perfectly well. They might not have as deep a flavor as cremini or shiitake, but they still taste wonderful with this marinade.

If you’re watching your sodium intake, you can reduce the soy sauce and increase the balsamic vinegar. The dish will have a slightly different flavor profile but will still be delicious.

For a gluten-free version, I just swap in tamari instead of regular soy sauce. Everything else stays the same!

When I’m feeling fancy, I add a tablespoon of fresh rosemary along with the thyme. The combo is heavenly, especially in fall and winter.

If you enjoy a bit of sweetness, you can increase the maple syrup to 2 tablespoons. I’ve found this is particularly nice if your balsamic vinegar isn’t the aged, naturally sweet variety.

These mushrooms keep well in the refrigerator for up to 3 days. I actually think they taste even better the next day! I warm them gently in a skillet or even enjoy them cold on top of salads.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean-inspired

Nutrition

Calories: 89 kcal
Sugar: 4.1 g
Sodium: 465 mg
Fat: 4.1 g
Saturated Fat: 0 g
Unsaturated Fat: 4.1 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2.4 g
Protein: 7.8 g
Cholesterol: 0 mg