Roasted Mushrooms With Balsamic Vinegar and Garlic

by 247tasty

No doubt you’ll love it all: from the flavor to the versatility of this recipe. Roasted mushrooms make their sauce, which first gets an unbelievable sauce over them by throwing it into this soy-balsamic glaze. A combination of butter, olive oil, balsamic vinegar, soy sauce, garlic, herb, and mushroom liquid gold. Naturally, they are packed in unbelievable quantities of liquid that is essential to flavors.

I can’t wait until you try these balsamic vinegar-roasted oven-mushrooms! You’ll want to put them on it all once you do. And all, I mean! , Fathead pizzas, pasta, scrambled eggs, the list continues and continues. These balsamic mushrooms can be consumed in so many different ways, not to mention in my favorite way – directly off the oven from the pan. In addition to my recipe for roasted mushrooms. Don’t expect the extras, but only if so.

Let your oven work magically and with minimal effort do all the work for you. No stirring or any risk to burn anything standing around the stove. Throw your bread in the oven and wait for it to cook. These mushrooms are also delicious hot and cold, so you can choose to cook the mushrooms the night before or right before your party. Brush all of these juices in your roasted mushrooms, and dunk some garlic bread right in there, because you will love them.


.3 cup olive oil
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper to taste


Saute garlic for 1-2 minutes in olive oil, don’t let it turn to brown. Then add the mushrooms and cook for 2 minutes, stirring occasionally. Add the balsamic vinegar and, and cook for another 2 minutes. Add salt and pepper to your taste.


Rost mushrooms can be frozen, and it works pretty well in fact. Row mushrooms may become mushy, so it’s best to first cook. after freezing. Whip a batch of these roasted mushroom caps and then fry on a baker before transfer to a freezer bag in a single layer. It is a great way to use champagne, before it goes bad, or to store a meal component in advance when sold.

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