Roasted Balsamic Glazed Mushrooms

I love all kinds of mushrooms. They give an earthiness and depth of flavor to many dishes. The key to this recipe is to heat your baking sheet in a 500 degree F oven before adding the mushrooms. I learned this technique at a cooking class I took at Pizzeria Mozza in Los Angeles.

Mushrooms are a low-calorie food usually eaten cooked or raw and as garnish to a meal. Dietary mushrooms are a good source of B vitamins, such as riboflavin, niacin and pantothenic acid, and the essential minerals, selenium, copper and potassium. Fat, carbohydrate and calorie content are low, with absence of vitamin C and sodium.

I am pretty sure most of you will purchase your mushrooms at your local super market, but here is some interesting info on picking mushrooms.

People who collect mushrooms for consumption are known as mycophagists,and the act of collecting them for such is known as mushroom hunting, or simply “mushrooming”.

In France, if you pick mushrooms, you can take them to any pharmacy and they will identify them and advise you if they are safe to consume. In America, your local CVS isn’t likely to provide this service. Don’t eat any mushroom you’re not 100% sure is safe.


Roasted Balsamic Glazed Mushrooms

Serves 8

4 lbs white mushrooms, trimmed and halved
1 Tbs salt
3 Tbs olive oil
¾ cup balsamic vinegar
3 garlic cloves, minced
1 tsp packed brown sugar
¾ tsp pepper
1 tsp minced fresh thyme

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Combine mushrooms and salt in large bowl. Cover with large plate and microwave until mushrooms release 1¾ to 2 cups liquid, 14 to 16 minutes, stirring halfway through microwaving. Strain mushrooms in colander and let sit for 5 minutes to drain completely. Return mushrooms to now-empty bowl, add oil, and stir to coat.

Transfer mushrooms to preheated sheet and roast until browned and liquid has evaporated, 22 to 25 minutes, stirring halfway through cooking. Whisk vinegar, garlic, sugar, and pepper together in 2-cup liquid measuring cup. Remove mushrooms from oven, pour vinegar mixture over mushrooms, and stir to coat. Return mushrooms to oven and roast until vinegar is reduced to glaze, 9 to 12 minutes, stirring halfway through cooking. Place mushrooms in serving bowl and sprinkle with thyme.

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