Balsamic-Thyme Roasted Mushrooms
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Think mushrooms are only good for topping pizza? You haven’t tried Alex Snodgrass’s recipe for balsamic-thyme roasted mushrooms, from her new cookbook, The Comfortable Kitchen. They’re meatless, flavorful and ready in 30 minutes—the ideal accompaniment to any entrée, from steak to pasta.
“Roasted mushrooms make for a juicy and delectable side dish for practically any meal,” she writes. “They’re beautiful and super easy to make. The mushrooms practically create their own pan sauce while roasting in the oven; at the end of the cook time, I simply thicken the liquid with a slurry to create an almost gravy-like sauce for the mushrooms to soak in. It’s an impressive side dish with minimum effort—ideal!”
From The Comfortable Kitchen by Alex Snodgrass. Copyright © 2021 by Alex Snodgrass. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
2 pounds whole baby bella mushrooms
¼ cup extra-virgin olive oil
½ teaspoon Dijon mustard
¼ cup balsamic vinegar
1 tablespoon fresh thyme leaves, plus more for serving
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon arrowroot flour
Flaky salt, for serving
1. Preheat the oven to 425°F. Arrange the mushrooms in a 9-inch-by-13-inch baking dish.
2. In a medium bowl, whisk together the olive oil, mustard, vinegar, thyme, garlic powder, salt and pepper until combined.
3. Pour the balsamic mixture over the mushrooms and toss until combined. Spread the mushrooms in an even layer and roast until golden brown and tender, 15 to 18 minutes.
4. Remove the pan from the oven and set the oven to a high broil.
5. In a small bowl, whisk the arrowroot flour and 1 tablespoon water. Pour the arrowroot mixture over the mushrooms and toss to combine.
6. Broil until the sauce has thickened and the mushrooms are slightly charred, watching carefully, 2 to 3 minutes.
7. Sprinkle with flaky salt. If desired, garnish with more fresh thyme leaves.