Roasted Balsamic-Glazed Mushrooms
From Cook”s Country | October/November 2013
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WHY THIS RECIPE WORKS:
Adding a sweet, thick balsamic glaze to cooked mushrooms is easy to do in a skillet, but we wanted to make enough to feed a crowd. We start by microwaving 4 pounds of mushrooms to drive off moisture, preventing slimy ’shrooms and a watery glaze. A preheated baking sheet jump-starts the… read more
Buy mushrooms with caps about 1½ inches in diameter; use any smaller mushrooms whole. Once you add the vinegar, watch carefully so the mushrooms don’t burn. If your microwave can’t fit the mushrooms in one batch, microwave them in two batches, decreasing the microwave time to 10 minutes per batch.
4 pounds white mushrooms, trimmed and halved
1 tablespoon salt
3 tablespoons olive oil
3/4 cup balsamic vinegar
3 garlic cloves, minced
1 teaspoon packed brown sugar
3/4 teaspoon pepper
2 tablespoons unsalted butter, cut into 4 pieces
1 teaspoon minced fresh thyme
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Combine mushrooms and salt in large bowl. Cover with large plate and microwave until mushrooms release 1¾ to 2 cups liquid, 14 to 16 minutes, stirring halfway through microwaving. Strain mushrooms in colander and let sit for 5 minutes to drain completely. Return mushrooms to now-empty bowl, add oil, and stir to coat.
2. Transfer mushrooms to preheated sheet and roast until browned and liquid has evaporated, 22 to 25 minutes, stirring halfway through cooking. Whisk vinegar, garlic, sugar, and pepper together in 2-cup liquid measuring cup. Remove mushrooms from oven, pour vinegar mixture over mushrooms, and stir to coat. Return mushrooms to oven and roast until vinegar is reduced to glaze, 9 to 12 minutes, stirring halfway through cooking. Place mushrooms in serving bowl and stir in butter and thyme. Serve.