A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Roasted Mushrooms With Garlic, Thyme And Balsamic Vinegar
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- #98372
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound mushrooms
2 tablespoons olive oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon olive oil
salt, to taste
freshly ground black pepper, to taste
1 tablespoon finely minced garlic
1 tablespoon balsamic vinegar
2 tablespoons finely chopped fresh thyme leaves
1 tablespoon chopped fresh parsley (optional, for garnish)
directions
Preheat oven to 400 degrees F or heat gas or charcoal grill to medium high.
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.
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.
While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar and teaspoon of olive oil.
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.
Serve hot, sprinkled with chopped fresh parsley if desired.
added by
b011381
nutrition data
Nutritional data has not been calculated yet.
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