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Balsamic Soy Roasted Garlic Mushrooms Recipe
Ben Carraoli

Balsamic Soy Roasted Garlic Mushrooms Recipe

I love discovering simple recipes that transform everyday ingredients into something extraordinary. These Balsamic Soy Roasted Garlic Mushrooms instantly became one of my favorites. The combination of tangy balsamic, savory soy, and fragrant garlic creates a flavor explosion in every bite.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh mushrooms – I prefer cremini or baby bella for their firm texture and earthy flavor. Avoid frozen mushrooms as they can release too much water.
  • 1 tablespoon olive oil – adds richness and helps the mushrooms roast evenly.
  • 3 tablespoons balsamic vinegar – choose a good-quality aged balsamic for depth of flavor.
  • 2 tablespoons soy sauce or tamari – tamari is great for a gluten-free option.
  • 3 cloves garlic chopped – fresh garlic gives a bright, aromatic punch.
  • 1/2 teaspoon fresh thyme chopped (or 1/4 teaspoon dried thyme) – adds a subtle herbal note.
  • Salt and freshly ground black pepper to taste – enhances all the flavors naturally.

Method
 

  1. Clean the mushrooms gently with a damp cloth and trim the stems if needed. I like leaving them whole for a meatier texture.
  2. In a large mixing bowl, combine olive oil, balsamic vinegar, soy sauce, chopped garlic, thyme, salt, and pepper. Whisk briefly so everything blends.
  3. Add the mushrooms to the bowl and toss until every mushroom is coated evenly. I make sure each one has a little bit of the balsamic-soy mixture clinging to it.
  4. Spread mushrooms in a single layer on a baking sheet. Roast in the oven for about 20 minutes, stirring halfway through for even browning.
  5. Once tender and caramelized, remove from the oven and serve immediately. I sometimes sprinkle extra thyme on top for a fresh, aromatic finish.

Notes

  • I always preheat my oven to ensure mushrooms roast instead of steam.
  • Toss mushrooms gently; they break easily if handled roughly.
  • I sometimes let mushrooms sit in the sauce for 10 minutes before roasting for deeper flavor.
  • Use high-quality balsamic – it really makes a difference in taste.