Ingredients
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20 cremini mushrooms, cut in quarters (medium sized)
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1/4 cup olive oil
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1/4 cup balsamic vinegar (the better the balsamic, the better the flavor. Also you can cut down on the vinegar, if you think i)
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1 tablespoon honey
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1 teaspoon fresh thyme
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1/2 teaspoon dried rosemary
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
Instructions
- Marinade -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
- Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
- Bake -- 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.