Balsamic and Soy Roasted Mushrooms
2 pounds Whole Crimini, Baby Bella, or White Mushrooms, cleaned and stem removed
2 T. The Olive Tap’s Tuscan Herb Olive Oil (or other high quality EVOO*), plus extra to grease pan
3 T. The Olive Tap’s Aceto Balsamico di Modena, 4 Leaf Quality, (use Riserva if you like it sweeter)
3 T. Soy Sauce
3 cloves of Garlic, minced coarse
1 pinch dried thyme
1 T. fresh Italian parsley, chopped
Fresh ground pepper and sea salt to taste
*Optional: If you use EVOO, add a pinch or so of dried Oregano, Rosemary and Basil
1. Preheat oven to 400 degrees.
2. Put all the ingredients except mushrooms in a large bowl and whisk till blended.
3. Add mushrooms to the bowl and toss gently till they are coated.
3. Lightly coat a shallow baking pan with oil, then arrange mushrooms in a single layer. Roast 10 minutes then remove from oven to turn. Return the mushrooms to the oven and cook for 12 more minutes. Keep warm or serve immediately garnished with some fresh chopped parsley.
These mushrooms can also be cooked on a grill and are excellent served alongside a Grilled Tuscan Steak.
A recipe adaptation by Rick