Balsamic marinated mushrooms

Name: Jamur yang diasinkan balsamic
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Indonesian
Ingredients: 700 g / 1.4 lb small whole white mushrooms ( or halved larger ones (Note 1)); 3 tbsp extra virgin olive oil; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 5 sprigs fresh thyme ((sub 1/2 tsp dried thyme)); 2 g arlic cloves (, finely minced); 2 g arlic cloves ((skin on fine), smashed (Note 2)); 4 tbsp balsamic vinegar; 3 tbsp extra virgin olive oil

Recipe video above. Roasted mushrooms are delicious. Marinated mushrooms are incredible! Imagine a blend of balsamic vinegar, olive oil, garlic and thyme soaked up by the mushrooms that squirts in your mouth when you bite into it......yes!!!Serve as a meal over mash or polenta, pile on toast smeared

⏱️ 40 min 🔪 Prep: 5 min 🔥 Cook: 35 min 📊 Medium ⭐ 5.0 (14) 👁️ 3 views

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Foto: RecipeTin Eats

Ingredients

4 servings

700 g / 1.4 lb small whole white mushrooms ( or halved larger ones (Note 1))
3 tbsp extra virgin olive oil
1 tsp cooking/kosher salt
1/2 tsp black pepper
5 sprigs fresh thyme ((sub 1/2 tsp dried thyme))
2 g arlic cloves (, finely minced)
2 g arlic cloves ((skin on fine), smashed (Note 2))
4 tbsp balsamic vinegar
3 tbsp extra virgin olive oil

Steps

Preheat oven to 200°C/375°F (180°C fan).
Season - Put mushrooms into a roasting pan (not tray, easier to mix well in pan). They can be snug but should be in a single layer (mushrooms shrink ~25-30%). Toss with olive oil first. Then add salt, pepper, thyme and garlic (minced & whole), then toss again.
Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.
Marinade - While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.
Marinate 2 to 24 hrs - Let the mushrooms cool and marinate for 2 hours (uncovered), tossing once or twice, or for even better flavour, marinate overnight (covered in fridge once cool).
Serving - Always serve at room temperature or slightly warmed, for best flavour. And don't waste the juices - it's full of flavour!
Serving options - As part of a grazing board, on polenta or mash as a meal, on toast slathered with goats cheese or cream cheese, on the side of fried eggs, on creamy risotto or risoni/orzo. See in post for a long list!