Ingredients
Scale
- 500g mixed mushrooms (button, cremini, shiitake)
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- Optional: 1/4 teaspoon red pepper flakes for a hint of heat
Instructions
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper for easy cleanup.
- In a large bowl, toss the mixed mushrooms with olive oil, sea salt, and black pepper until they’re well coated. This reminds me of the days my mum would hand-toss everything to perfection, ensuring every bit was covered.
- Spread the mushrooms in a single layer on the prepared baking tray. Roast in the preheated oven for 15 minutes.
- Remove from the oven and add the minced garlic and balsamic vinegar. Stir gently to combine, making sure the garlic doesn’t burn.
- Return to the oven and roast for an additional 10 minutes, or until the mushrooms are golden brown and the edges are slightly crisp.
- Once roasted, sprinkle with fresh thyme leaves and parsley. Toss gently to combine. The fresh herbs add a burst of flavor reminiscent of the herb garden outside our Devon cottage.
- For those who enjoy a bit of spice, add the red pepper flakes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
