The earthy tones of Cremini mushrooms are enhanced when given the roasted treatment then complemented with the tanginess of balsamic vinegar. It’s fuss-free fungi!
Mushrooms baffled me as a kid. No, I wasn’t overly bright, so you shouldn’t be shocked that a mere mushroom should discombobulate me. I have, however, got smart in my old age and now use words like ‘discombobulate’. Moving on…
I would see them in the woods out the back of my house. I would see them among the grass as I walked to school. I would cringe when I saw them on my plate looking just like they did out in the wilderness. But my eyes would light up when they sat atop a pizza or pasta. Did I like mushrooms? I hadn’t a clue.
Fast-forward several years and I can safely say I love them. I’ve consumed every variety I’ve encountered (on my plate, not on the ground). I especially adore them as a cook. These cremini mushrooms are such an easy side dish to prepare yet they taste great (thanks in part to the vinegar) and pair well with pretty much any meat.
My kids are smarter than I was at their age. They scarf down these roasted little guys like they were going out of fashion. Discombobulated? Them? Not a chance.
Are roasted mushrooms healthy?
This is a very simple recipe comprising simple ingredients, so, in a word, yes, it’s healthy. Mushrooms are low in calories but high in fiber and vitamins, while olive oil contains healthy fats. It is suitable for Mediterranean, vegetarian, vegan, gluten-free, paleo, and keto diets, though you should check the ingredients in the balsamic vinegar to make sure there hasn’t been anything added that disqualify it from those last two.
Which other mushrooms can I use?
While cremini mushrooms work wonderfully well as a part of this recipe, thanks to their texture and flavor, you can nevertheless replace them with other mushrooms or add other mushrooms to them. Some popular choices include white button mushrooms, which are small, firm, and neutral in taste, making them very similar to cremini mushrooms. Portobello mushrooms are much larger and meatier. Because of this, they are regularly used as the “patty” in veggie burgers. Slice them up and roast them as you would the creminis. Shiitake mushrooms are richer and chewier so they may not be for everyone. They have an umami flavor that the roasting brings out. (Chop off the stems first!) Other types you can use are porcini, chanterelle, and oysters. I advise you to try different varieties; you no doubt already have a favorite mushroom—why not try them as part of this recipe?
How do I store the mushrooms?
Let the mushrooms cool then store them in an airtight container for up to five days in the fridge. Flash-freeze them by spreading them out on a baking sheet and putting them in the freezer for an hour or so (i.e. until they’re solid). Now they won’t stick to each other. Keep them in a freezer-safe bag for up to three months. To reheat, you can use your oven, microwave, or in a pan on the stove.
Variations
If you’re looking for a variation of this recipe, the first thing I suggest you add is… other mushrooms. Look above at a previous section where I outline the different mushrooms that would work well with these creminis. Apart from that obvious answer, you can add rosemary and/or oregano to the thyme; citrus zest (lemon, lime, or orange will work a treat); a sprinkling of grated Parmesan cheese after the mushrooms come out of the oven; speaking of sprinkling, you can also add chopped almonds, walnuts, pine nuts, or sesame seeds. For something more substantial, add caramelized onions, sun-dried tomatoes, or crumbled bacon (if you’re not bothered about keeping it vegetarian).
Ingredients
- 16 ounces cremini mushrooms cleaned and quartered
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar divided
- chopped fresh thyme optional, for garnish
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Prepare the mushrooms by wiping them clean and trimming the ends, then quarter them for even cooking.
- In a mixing bowl, toss the mushrooms with olive oil, salt, pepper, and half of the balsamic vinegar until evenly coated. Spread the mushrooms on the prepared baking sheet in a single layer.
- Roast the mushrooms in the preheated oven for 18-20 minutes, stirring halfway through, until they are browned and caramelized. Remove from oven.
- Finish by drizzling the roasted mushrooms with the remaining balsamic vinegar and garnishing with fresh thyme if desired. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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