Roasted Mushrooms with Balsamic, Thyme and Dijon

Roasted Mushrooms with Thyme, Dijon and Balsamic | RachelCooks.com

I’m obviously on a roasted vegetable kick.

Although, it isn’t really a “kick.” A) It’s always been there — I love them! and B) It isn’t going anywhere.

I also happen to love thyme. And roasted mushrooms are my favorite of all roasted vegetables. I could eat an embaressing amount of them, but I guess it is better than jelly beans, right?

Although, if anyone is interested, pear Jelly Bellies are my faaaaaavorite. Need my mailing address?

That’s probably not going to help me lose 40 pounds.

Back to the mushrooms. These are so flavorful thanks to the thyme I already mentioned, but also a nice bit of tang from balsamic vinegar and Dijon mustard to offset the rich sweetness of the roasted mushrooms.

Roasted Mushrooms with Thyme, Dijon and Balsamic | RachelCooks.com

These come together so quickly and are the perfect side dish to any great meal — pork, chicken, steak, tofu…you name it. They would be fantastic tossed on a salad too. Or eaten like candy. It’s almost the same, right?

Roasted Mushrooms with Thyme, Dijon and Balsamic | RachelCooks.com

Roasted Mushrooms with Balsamic, Thyme, and Dijon

These roasted mushrooms are so easy to make but boast a complex flavor that everyone is sure to love.

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Ingredients:

  • 16 ounces white mushrooms, cleaned and halved
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a bowl, toss all ingredients together. Spread on a rimmed baking sheet in a single layer. Bake for 10 minutes, toss with a spatula or spoon, and bake for 5-10 minutes more or until cooked through and golden brown. Serve hot.
All images and text ©Rachel Cooks.

Verdict: I obviously love them.

Husband’s take: Loved them too! I made one other variety that he liked slightly better–they will appear here eventually.

How I served them to my 2-year-old: As is, cut up smaller. She’s not a big mushroom fan though. I’m convinced that someday she will grow to love them.

Changes I would make: None!

Difficulty: So easy!

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31 comments

  1. Are we the same person??? I’ve made something like this like 4 times the last couple weeks. But, I dump a healthy portion of goat cheese on top, naturally. Aaaand, I freaking love pear jelly beans.

  2. I will just eat the whole bowl of these, nothing else, thank you. They look amazing! Great flavor, Rach!

  3. I’m with Cassie; these sound terrific. And now I am reminded that I am going to miss my thyme when I move. And my sage and…well all of my herbs! Wonder if the new owners would notice if all of the herb plants were gone? :)

  4. Ohh! I might have to make these for a vegan potluck soon!

  5. This is so perfect – I’m on a hunt for easyish veggie side dishes as I’ve lately just been making a starch side and forgoing the healthier stuff. I’m adding this one to the plan for next week for sure! :)

  6. I can only imagine how amazing these are, soaked with all that Dijon-balsamic and herb-y goodness! I would be completely satisfied with a bowl of these and a glass of merlot. YUM!

  7. LOVVEEE this!! Ya…I could eat the whole bowl. Seriously.

  8. I love, love, love mushrooms and these are calling my name!!

  9. I’m crazy about mushrooms but I can never figure out what to do with them so I usually just end up throwing them into omelets. I bought a ton of them at the store yesterday so I’m excited I found this! Can’t wait to try it tonight.

  10. I really like roasted mushrooms but don’t think to make them nearly often enough! I love the spices and flavors you used in this recipe!!

  11. These look great, Rachel! I adore mushrooms now but couldn’t stand them until a couple years ago. There’s still hope for E!

  12. This looks scrumptious!

    Also it happens to be perfect because I still have a lot of leftover mushrooms from the Easter that didn’t happen! Thanks so much Rachael!

  13. I LOVE mushrooms! When ever I have them for a recipe I usually pop a couple into my mouth before cooking. Saute or roasted is the best way to go!

  14. Absolutely LOVE mushrooms, but I always forget about roasting them…thanks for the reminder. These look delicious!

  15. I LOVE roasted vegetables and I LOVE mushrooms. The other day I made two packages of mushrooms and was sad after they cooked down. I’m pretty sure I could have eaten both packages myself….but I had to share…sigh.

  16. Alright, I hate to sound repetitive as I always say this on your site, but why didn’t I think of roasting mushrooms?! Gah! You are always inspiring me, friend. Hope you’re well!!

  17. Shrooms are my jam. I absolutely love them.

  18. I made these for dinner tonight using Baby Bellas… and OMG! They are fantastic!! Thank you for such a wonderful flavor combination. :)

  19. Such a perfect side dish! Or lunch :)

  20. These look amazing! I love mushrooms in any and all recipes.

  21. I also love roasted vegetables. It’s so easy to mix up the recipe too. Different vegetables. Different seasonings. They’re awesome!

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  23. I made these in the crock pot since it is so hot here. They smell wonderful. I will roast some when the weather is a lot cooler.

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