Servings: 8 | Yield: 4 appetizer servings
It is a drool-worthy mixture of garlic, balsamic vinegar, white wine, and olive oil, and these roasted mushrooms are roasted until they are completely tender and caramelized. Plus, they are ready in 30 minutes, great for quick dinners on the weekend.
I remember my grandmother loves this recipe so much, and she usually asks my mom to make this whenever she visits us. The feeling I had when I took a bite for the first time was unusual. I’m not a mushroom fan, so I bet that’s why I felt like that, it’s delicious at the same time I had a weird feeling, as I normally don’t eat mushrooms. My grandma, on the other hand, was so cute because her eyes widen. We may have a different first memory, but I guarantee that your palate will ask for this one now and then, just like what happened to me and my grandmother. Try this Roasted Mushrooms With Balsamic Vinegar and Garlic, and don’t forget to enjoy while eating this with your family and friends.
.3 cup olive oil
(3) cloves garlic, minced
1 pound fresh mushrooms, sliced
3 tbsp balsamic vinegar
3 tbsp white wine
salt and pepper to taste
Cook the garlic in olive oil, saute for 1 to 2 minutes. Do not brown the garlic. Add and cook the mushrooms for 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Add and season with salt and pepper to taste.
1. I like using my sheet pans with an almost non-stick surface, so I don’t need to use foil, but feel free to line up your pan with foil to make it easier to clean.
2. Make sure the mushrooms are arranged in an even layer and spread to arrange them a little. When they’re all jumbled together, they’re going to boil, not roast. Halfway through the baking period, stir the mushrooms.
Per Serving: 94.2 calories; 0 mg cholesterol; 4.9 mg sodium; 1.9 g protein; 3.3 g carbohydrates.
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