Roasted Mushrooms with Balsamic, Thyme and Dijon
Succulent roasted mushrooms deliciously flavored with balsamic vinegar, Dijon mustard, and thyme. A savory side dish or add them to a salad or sandwich for a real treat!
I’m obviously on a roasted vegetable kick.
I also happen to love thyme. It’s one of the easiest herbs to grow — mine comes back year after year so I don’t even need to plant it anymore.
And roasted mushrooms are my favorite of all roasted vegetables. These marsala roasted mushrooms are out of this world good! I could eat an embarrassing amount of them, but I guess it is better than jelly beans, right?
These roasted mushrooms are so flavorful, thanks to the thyme I already mentioned, but they get also a nice bit of tang from balsamic vinegar and Dijon mustard which complements the rich flavor of the roasted mushrooms. Lots of umami and good flavor!
Roasted mushrooms are easy to make. Simply mix up olive oil, balsamic vinegar, Dijon mustard and fresh thyme in a large bowl. Add the mushrooms, and toss well until the mushrooms are coated. Arrange the mushrooms on a large rimmed baking pan. Don’t overcrowd the mushrooms –they need air to roast properly and not steam. Bake at 400°F for 20 minutes. That’s it.
Roasted mushrooms are a perfect side dish to any great meal — pork, chicken, steak, tofu…you name it. They are fantastic tossed on a salad too. Double the amount of the oil/vinegar mixture that you use to roast the mushrooms and use half as a vinaigrette for your salad. Perfect!
Or just munch on these roasted gems like candy. It’s almost the same, right?
Loving roasted vegetables?
Roasting vegetables brings out so much natural sweetness and flavor. It’s an easy cooking method, too. Try:
- 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
- Preheat oven to 400°F.
- 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.
Nutrition Information:Yield: 4 Serving Size: 1 pf 4
Amount Per Serving: Calories: 96Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 20mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: I obviously love them.
Husband’s take: Loves them too!
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!