Update and Redux: J – I had completely forgotten about this dish … and Christina’s adventure. We have all gotten better in the last three years. And, she now works with “the big knives” without injury. This recipe is a perfect, quick side for a nice, juicy steak. Great when first made and improved over a day or so. Perfect to go with outdoor grilling.
C – Sometimes, I wish I could turn back time and be more mindful of past actions.
While making this recipe, Jim was making me feel rushed. I freaked out and ended up getting injured. My right index finger has seen better days. It’s not too bad. Luckily, I didn’t take out a finger! I have to learn not to rush things. Or, maybe I was trying to show off using one of the “big knives.” No, I was rushing. What ever it was, I am not happy now. I am in PAIN!!! I almost FAINTED!
This was such a simple recipe I couldn’t believe I made such a big mistake. I injured myself cutting parsley of all things. PARSLEY! I am still in disbelief. I figured my first injury in the Be Mindful. Be Human. kitchen would be from fileting a fish or burning myself with hot oil or something extreme. But, NOOO, it was from cutting up a garnish. I knew parsley should have been optional.
OK. Life moves on and fingers will heal. Just a few weeks until I get a normal finger back. (This is just a warning. If you see a bandaged finger in a few photos, you’ll know what happened.)
Aside from the memory of my slightly messed up finger, this recipe was good. It really goes well with steak. I loved how warm and wintery it was. I loved the balance of flavors. The mushrooms had a smoky taste to them. They are a little firm in texture. It was perfectly salted. I really enjoyed the garlic, thyme and balsamic vinegar sauce that went on them.
I think the thing I liked most about this recipe was that the mushrooms absorbed all of the sauce. Every bite was packed full of flavor.
|Roasted Mushrooms with Garlic, Thyme and Balsamic Vinegar|
- 1 lb mushrooms (I used button mushrooms)
- 2 Tbsp + 1 tsp olive oil
- 1 Tbsp finely minced garlic
- 1 Tbsp balsamic vinegar
- 2 Tbsp fresh thyme leaves, chopped
- 1 Tbsp fresh flat-leaf parsley, chopped (optional, just for garnish)
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Wash mushrooms and pull out stems. Cut mushrooms into halves (or quarters, if the mushrooms are large.)
- Put mushrooms and stems into a medium bowl and toss with 2 tablespoons olive oil, salt and fresh ground black pepper.
- On a baking pan lined with aluminum foil, arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. Roast mushrooms 15 minutes.
- While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar and the rest of the olive oil.
- After 15 minutes, remove mushrooms from baking pan into the bowl, draining off any liquid that has accumulated while baking.
- Toss hot mushrooms with the garlic-thyme mixture.
- Arrange back on roasting pan and cook about 10 minutes more.
- Serve hot, sprinkled with chopped fresh parsley if desired.
I would make it again. Maybe without the parsley. It made it look pretty, but didn’t really add to the flavor. I will be more aware of this when a recipe says “optional.”
Sometimes Karma gets you in the hand.