Mushroom Week 2016: Roasted Mushrooms with Garlic, Thyme and Balsamic Vinegar

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
Recipe type: Sides
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4
  • 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
  1. Preheat oven to 400 degrees.
  2. Wash mushrooms and pull out stems. Cut mushrooms into halves (or quarters, if the mushrooms are large.)
  3. Put mushrooms and stems into a medium bowl and toss with 2 tablespoons olive oil, salt and fresh ground black pepper.
  4. 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.
  5. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar and the rest of the olive oil.
  6. After 15 minutes, remove mushrooms from baking pan into the bowl, draining off any liquid that has accumulated while baking.
  7. Toss hot mushrooms with the garlic-thyme mixture.
  8. Arrange back on roasting pan and cook about 10 minutes more.
  9. Serve hot, sprinkled with chopped fresh parsley if desired.
  10. Enjoy!


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.

Adapted from:

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