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Balsamic Soy Roasted Garlic Mushrooms Recipe
Ash Tyrrell

Balsamic Soy Roasted Garlic Mushrooms Recipe

I have to admit, I wasn’t sure what to expect the first time I made these Balsamic Soy Roasted Garlic Mushrooms, but wow—they turned out amazing! The combination of savory mushrooms, rich balsamic, and that hint of garlic had me hooked after the first bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound cremini mushrooms cleaned and trimmed – I always use fresh mushrooms, as frozen ones release too much water.
  • 3 tablespoons olive oil – Extra virgin gives the best flavor and helps everything roast evenly.
  • 3 garlic cloves minced – Fresh garlic is key for that aromatic punch.
  • 2 tablespoons balsamic vinegar – Adds a subtle sweetness and depth to the mushrooms.
  • 2 tablespoons soy sauce – I prefer low-sodium to control saltiness.
  • 1 teaspoon maple syrup or honey – Balances the tang of balsamic vinegar perfectly.
  • Salt and black pepper to taste – Adjust at the end to avoid over-seasoning early.
  • Optional: fresh parsley or thyme for garnish – Adds a pop of color and freshness.

Method
 

  1. I start by cleaning the mushrooms with a damp paper towel. Trimming the stems helps them cook evenly and prevents sogginess. I leave them whole or halve large ones to keep a nice texture.
  2. In a bowl, I whisk together olive oil, balsamic vinegar, soy sauce, maple syrup, minced garlic, salt, and pepper. This mixture coats the mushrooms perfectly and gives them that rich flavor while roasting.
  3. I add the mushrooms to the marinade and toss until each one is fully coated. The oil and vinegar help them roast beautifully, while the garlic clings to every crevice.
  4. I spread the mushrooms on a baking sheet in a single layer. Roasting at 400°F for 20 minutes gives them a tender inside and slightly caramelized outside. I stir them once halfway through for even cooking.
  5. Once roasted, I sprinkle fresh parsley or thyme on top. The herbs add brightness and make the mushrooms look as good as they taste. Then, they’re ready to enjoy immediately!

Notes

  • I always use fresh mushrooms; they hold their texture better than frozen.
  • Make sure mushrooms are in a single layer to prevent steaming.
  • I toss them gently halfway through roasting to avoid breaking them.
  • Let the mushrooms rest for a minute after roasting to soak up any leftover juices.
  • I sometimes add a splash of white wine to the marinade for an extra layer of flavor.