• 4 ½ lb. mushrooms
  • 9.0 tablespoons olive oil, PLUS
  • 1.5 tablespoons olive oil
  • salt to taste
  • fresh ground black pepper to taste
  • 4.5 tablespoons finely minced garlic
  • 4.5 tablespoons balsamic vinegar
  • 9.0 tablespoons finely chopped fresh thyme leaves
  • 4.5 tablespoons chopped fresh parsley (optional, for garnish)


1. Preheat oven to 400 degrees F. or heat gas or charcoal grill to medium high.
2. Wash mushrooms, pull out stems and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 tablespoons olive oil, salt and fresh ground black pepper.
3. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. Spread out as much as you can. Roast mushrooms 15 minutes.
4. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar and teaspoon of olive oil.
5. After 15 minutes of baking, drain off any liquid that has accumulated. Then toss hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more.
6. Serve hot, sprinkled with chopped fresh parsley if desired.



MacGourmet downloadRoasted Mushrooms with Garlic, Thyme and Balsamic Vinegar. To import, drag image to your MacGourmet recipe box.




Yield: 4