Ingredients:

  • 1 lb (450 g) Mixed Mushrooms (Cremini/Button, or mix with Portobello/Shiitake), wiped clean, trimmed, and sliced or halved uniformly
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil
  • 3 Tbsp (45 ml) Balsamic Vinegar, good quality
  • 4 cloves Fresh Garlic, finely minced or grated
  • 1 Tbsp (15 ml) Fresh Thyme, leaves only (about 4-5 sprigs, stripped)
  • 1 tsp (5 g) Kosher Salt (or flaky sea salt)
  • ½ tsp (2 g) Black Pepper, freshly ground
  • 2 Tbsp (30 ml) Fresh Flat-Leaf Parsley, roughly chopped, for finishing

Instructions:

  1. Preheat the Oven: Set oven rack to the middle position and preheat to a high temperature: 400°F (200°C). Line a standard sheet pan with parchment paper.
  2. Prep the Mushrooms: Gently wipe the mushrooms clean with a damp cloth (avoid washing). Trim the stems and slice any large mushrooms into uniform, bite-sized pieces (about 1-inch thickness).
  3. Mix the Coating: In a large mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, fresh thyme leaves, salt, and pepper until well combined.
  4. Toss and Coat: Add the prepared mushrooms to the bowl. Toss gently but thoroughly until every mushroom piece is evenly coated in the balsamic mixture.
  5. Arrange for Roasting (Crucial Step): Tip the mushrooms onto the prepared sheet pan. Spread them out into a single layer, ensuring they are not touching or overlapping. If necessary, use a second tray to avoid steaming.
  6. Initial Roast: Place the pan in the preheated oven and roast for 10 minutes.
  7. Toss and Continue: After 10 minutes, carefully remove the tray and give the mushrooms a good toss with a spatula, scraping up any caramelised bits from the pan. Return to the oven.
  8. Finish Roasting: Roast for another 10 to 15 minutes, or until the mushrooms are tender, deeply browned, slightly shrunken, and the balsamic mixture has reduced to a sticky glaze clinging to the edges.
  9. Serve: Remove the pan from the oven. If necessary, scrape any sticky glaze from the pan over the mushrooms. Transfer to a serving dish and immediately sprinkle with the fresh chopped parsley. Serve warm.