Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Balsamic marinated mushrooms Recipe
Roasted mushrooms are scrumptious. Marinated mushrooms are a complete new stage! Think about a mix of balsamic vinegar, olive oil, garlic and thyme soaked up by the mushrooms that squirts in your mouth whenever you chunk into it……sure!!!
Mushrooms are superior little sponges that absorbs the flavour of something they’re cooked in.
Right now, we’re marinating garlic roasted mushrooms in balsamic vinegar and olive oil. You’ll be amazed how a lot of the marinade the mushrooms take in in simply a few hours. That second you chunk right into a mushroom and the balsamic juice squirts out in your mouth….that’s a little bit little bit of meals heaven proper there!
As for what to make use of these for?
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As a meal – on toast or over mash or related (mushrooms are so meaty!)
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Aspect dish – for breakfast or a steak dinner
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Grazing board – probably the most excellent “I MADE THESE MYSELF!” addition to your subsequent cheese platter.
Many extra ideas with hyperlinks to recommended recipes under.
Bonus: Dunking bread within the mushroom-y balsamic juices. Right now’s recipe is the reward that retains on giving!
Right here’s all you’ll want to make balsamic marinated mushrooms. It’s all within the technique – tossing sizzling mushrooms soaked within the balsamic mix for max flavour absorption!
Mushroom chatter:
Kind (versatile). Measurement (versatile)!
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Kind I’m utilizing plain white mushrooms as we speak. Swiss brown / cremini could be an ideal substitute. In idea, this recipe will work for many mushrooms that may be roasted, simply reduce them as applicable. Portobello / giant flat mushrooms (reduce into giant items or slice), Shiitake (entire), oyster (entire / halve bigger ones), king oysters/trumpet (hmm, I’d most likely slice thickly). I’d most likely keep away from the stringy / thinner sorts, like enoki and shimeji.
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Measurement My desire is to make use of smaller mushrooms round 3 – 3.5cm vast (1.2 – 1.4″) so I can maintain them entire for max impact of biting right into a juicy mushroom.
Nevertheless, mushrooms, being the egocentric uncooperative issues that they’re, don’t at all times develop to the precise dimension specification I want for. So reduce bigger ones in half, or quarters / into cubes for actually huge ones. The aim is to make all of them roughly the identical dimension so that they roast in about the identical time. Keep in mind they are going to shrink about 30% as soon as roasted.
Balsamic mix and roasting flavours
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Balsamic vinegar – For marinating. Chosen for flavour and since it stains the mushrooms a mahogany color. Different milder vinegars like white vinegar vinegar, sherry vinegar may even work. Lemon and plain white vinegar are sharper so simply use much less.
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Garlic and thyme – For roasting flavours. I mince half the garlic (so it disperses) and maintain 2 entire, smashed, so they convey garlic flavour all through whereas roasting and likewise whereas marinating. For the thyme, recent sprigs will carry one of the best flavour however dried will work as an alternative.
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Further virgin olive oil – For roasting and marinating.
Easy recipe with few components. It’s all within the technique – roast first, then toss sizzling mushrooms within the balsamic mix. When they’re sizzling, the pores are open so this gives most flavour absorption alternative!
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Toss the uncooked mushrooms with olive oil first. Then add the minced and entire garlic cloves, thyme, salt and pepper. Toss once more.
Use a big roasting pan – simpler for tossing than a baking tray. The mushrooms might be very, very comfortable in a single layer. They’ll shrink about 30%.
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Roast for 35 minutes at 200°C/400°F (180°C fan-forced), tossing throughout the midway mark, till browned and delicate however nonetheless juicy inside. Don’t roast them for therefore lengthy that they develop into shrivelled and unhappy!
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Marinade – Instantly pour all of the mushrooms and juices within the pan into a big bowl. Then add the balsamic vinegar and extra olive oil, then toss, toss, toss!
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Marinate – Depart the bowl uncovered (we don’t need condensation diluting the flavour!) and let the mushrooms marinate as they cool, tossing as soon as (or twice or 3 times!). It is going to take about 2 hours to come back to room temperature and that’s sufficient time for the mushrooms to soak up enough flavour to serve / begin choosing at for a “style take a look at”.😈
Nevertheless, if in case you have the time, refrigerate and depart them in a single day! They’ll soak up much more flavour.
Serve at room temperature or barely heat for max appreciation of flavour! It actually brings out the garlic and thyme flavour when barely warmed.
Now, the enjoyable half – serving choices!
SO MANY POSSIBILITIES!
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Pop in mouth straight out of the bowl – yup, these little juicy flavour bomb mushrooms are can’t-stop-eating-them good. My most typical approach of consuming them!
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As a meal (see polenta photograph at high of publish) – Piled over creamy polenta (use instructions on this recipe), mash (potato, candy potato or cauliflower puree) or risotto (this No-Stir Creamy Lemon & Herb Baked Risotto and Creamy Baked Pumpkin Risotto come to thoughts). Be aware on pasta, rice and many others – I don’t suppose there’s sufficient balsamic sauce to serve over plain cooked pasta or rice. You may disagree. Let me know should you do!!
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Grazing board (under) – Make these the hero of your subsequent cheese platter! Serve alongside cheese, charcuterie, pickles, crackers, bread and why not some crispy grilled child octopus? Serve the mushrooms entire or sliced to allow them to be piled onto crackers or crostini smeared with blue cheese (RTE workforce fave!) or goats cheese.
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“Fascinating salads” lunch unfold – One thing I’ve been doing extra of these days! Make a lunch unfold with a choice of attention-grabbing salads for a leisurely Sunday lunch with associates. I see these marinated mushrooms alongside a Roasted Cauliflower Salad, Lentil and Roasted Eggplant Salad and maybe a leafy Iceberg Lettuce Dill Salad with crusty bread (or cheese bread!) for plate mopping.
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Toast (pictured under) – Slather toasted bread with avocado, goats cheese, blue cheese, cream cheese or something that may act as a “glue” for the mushrooms. If serving with a knife and fork, the mushrooms might be stored entire. If consuming together with your fingers, I’d recommend slicing or quartering so the mushrooms don’t tumble off.
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Stuffed in a sandwich – Take a giant delicate roll. Slather with cream cheese or goats cheese. Pile with rocket/arugula, slices of tomato, and a giant pile of those mushrooms. YES!
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As a facet dish! For all these, I’d heat the mushrooms barely. See record under.
Serve marinated mushrooms on the facet of…
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Breakfast – On the facet of bacon & eggs, a ham & cheese omelette, fluffy egg white omelette or frittata.
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Steak dinner! I see a scotch fillet/boneless rib eye with Café de Paris or Béarnaise Sauce with a facet of Sautéed Inexperienced Beans with Garlic and Child Potatoes with Butter & Herbs.
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As a steak sauce – Make your favorite steak (this one among course 😂) then serve it with a pile of marinated mushrooms (sliced) on high. Spoon over the balsamic juices. Yum, yum, yum!
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On a easy piece of chicken breast – Do the identical with a easy piece of pan seared marinated chicken breast. Or pile a beneficiant quantity over poached chicken breast – you’ve used my foolproof guaranteed-juicy-every-time technique, proper??
Nicely that’s sufficient concepts from me! I need to know the way you’d serve these mushrooms. Share your ideas under! – Johnsat x
Ingredients
- 700g/ 1.4 lb small whole white mushrooms or halved larger ones (Note 1)
- 3 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 5 sprigs fresh thyme (sub 1/2 tsp dried thyme)
- 2 garlic cloves , finely minced
- 2 garlic cloves (skin on fine), smashed (Note 2)
- 4 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
Instructions
- Preheat oven to 200°C/375°F (180°C fan).
- Season – Put mushrooms into a roasting pan (not tray, easier to mix well in pan). They can be snug but should be in a single layer (mushrooms shrink ~25-30%). Toss with olive oil first. Then add salt, pepper, thyme and garlic (minced & whole), then toss again.
- Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.
- Marinade – While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.
- Marinate 2 to 24 hrs – Let the mushrooms cool and marinate for 2 hours (uncovered), tossing once or twice, or for even better flavour, marinate overnight (covered in fridge once cool).
- Serving – Always serve at room temperature or slightly warmed, for best flavour. And don't waste the juices – it's full of flavour!
- Serving options – As part of a grazing board, on polenta or mash as a meal, on toast slathered with goats cheese or cream cheese, on the side of fried eggs, on creamy risotto or risoni/orzo. See in post for a long list!
Notes
1. Mushrooms – I just use white mushrooms but this will work with swiss brown/cremini mushrooms too. In theory it should work with any type of roast-able mushrooms, it’s just a question of how long it takes to roast the mushrooms and the best way to cut them.
Size – whole mushrooms around 3.5cm / 1.4″ are ideal (they shrink when cooked). If they are much larger, halve them. Goal – make them all roughly the same size so they cook in the same time.
Other mushrooms – like portobello. After roasting, place them gills side up and fill with marinade. The next morning, all the marinade will be gone – sucked up by the mushroom! Else, cut into large pieces around the size of small mushrooms.
2. Smashed garlic – Place unpeeled garlic clove on a cutting board with the side of a knife on top. Hit the knife with the palm of your hand to make the garlic clove burst open but (mostly) hold together. This releases garlic flavour when cooking but makes it easy to pick out afterwards (if desired). In this recipe, I want the roasted smashed garlic to release extra flavour in the marinade.
Leftovers will keep for 4 to 5 days in the fridge. Not convinced about freezing, think the mushrooms will go soggy.
Nutrition per serving, assuming 4 servings and that every drop of the tasty balsamic-olive oil is mopped up with bread!
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