📝 About This Recipe
Elevate the humble mushroom to center stage with this sophisticated plant-based dish that celebrates deep, earthy flavors. By roasting cremini mushrooms at a high temperature, we unlock a meaty texture and concentrated savoriness that is beautifully balanced by the bright acidity of aged balsamic vinegar. Infused with aromatic garlic and fresh herbs, these mushrooms serve as a powerful plant-based protein centerpiece or a luxurious accompaniment to any gourmet meal.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Cremini Mushrooms (cleaned and halved; keep whole if very small)
- 3 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarse grind preferred)
The Balsamic Glaze & Aromatics
- 3 tablespoons Balsamic Vinegar of Modena (use a syrupy, aged variety if possible)
- 1 tablespoon Soy Sauce or Tamari (adds deep umami and saltiness)
- 1 teaspoon Pure Maple Syrup (to balance the acidity)
- 4 pieces Garlic Cloves (minced finely)
- 2 teaspoons Fresh Thyme Leaves (stripped from the stem)
- 1 teaspoon Fresh Rosemary (finely chopped)
For Garnish
- 2 tablespoons Fresh Italian Parsley (chopped)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 1 teaspoon Lemon Zest (to brighten the final dish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place a large, rimmed baking sheet inside the oven while it preheats; a hot pan ensures the mushrooms sear rather than steam.
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2
Clean the cremini mushrooms using a damp paper towel to wipe away debris. Avoid soaking them in water, as mushrooms act like sponges and will become soggy.
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3
Trim the very ends of the mushroom stems and cut any large mushrooms in half. Leave smaller ones whole for a variety of textures.
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4
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, maple syrup, minced garlic, thyme, and rosemary until well emulsified.
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5
Add the prepared mushrooms to the bowl. Toss thoroughly with a spatula to ensure every mushroom is evenly coated in the balsamic mixture.
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6
Carefully remove the hot baking sheet from the oven and lightly grease with a splash of oil or parchment paper.
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7
Spread the mushrooms across the baking sheet in a single layer. Do not overcrowd the pan; if they are too close, they will boil in their own juices instead of roasting.
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8
Roast in the center rack for 15 minutes. You will notice the mushrooms releasing some liquid and beginning to shrink.
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9
Remove the pan and use a spatula to toss the mushrooms, ensuring they get coated in the reducing juices on the pan.
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10
Return to the oven for another 10 minutes, or until the liquid has evaporated and the mushrooms are golden brown with slightly crisped edges.
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11
Remove from the oven and immediately sprinkle with the fresh parsley, lemon zest, and red pepper flakes while the mushrooms are still sizzling.
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12
Taste and add an extra drizzle of balsamic vinegar or a pinch of salt if desired before serving warm.
💡 Chef's Tips
Clean mushrooms with a dry brush or damp cloth only; water-logged mushrooms won't brown properly. Don't skip the soy sauce—it provides the 'umami' base that makes these taste remarkably meaty. Ensure the oven is fully preheated to 400°F; high heat is the secret to caramelization without the mushrooms becoming rubbery. If you have leftovers, they make an incredible topping for avocado toast or a cold grain salad the next day. Use a high-quality balsamic vinegar; if yours is very thin and acidic, add an extra teaspoon of maple syrup to compensate.
🍽️ Serving Suggestions
Serve over a bed of creamy polenta or garlic mashed potatoes to soak up the balsamic juices. Pair with a glass of earthy Pinot Noir or a crisp Sangiovese to complement the forest flavors. Use as a filling for a sophisticated vegan taco with pickled red onions and cashew crema. Serve alongside grilled sourdough bread rubbed with a raw garlic clove. Fold into warm pappardelle pasta with a splash of pasta water and vegan parmesan.