Here is a simple and tasty recipe for balsamic mushrooms that will surprise your taste buds! These mushrooms are roasted to bring out their natural flavors, and the balsamic vinegar adds a tangy touch that’s really good.
This recipe tackles the issues of bland flavors and uneven cooking commonly found with mushrooms, ensuring satisfying and tasty results.
When I first tried this recipe, I faced a little trouble with overcooking the mushrooms, and they turned out rubbery instead of tender. Since then, I’ve learned the timing is key to keep them juicy! It’s a great option for a busy weeknight meal or even as a side for unexpected guests.
I love how these easy balsamic roasted mushrooms come together in just 30 minutes. They go from prep to plate quickly, which makes dinner stress-free. The warm smell fills the kitchen while they roast, and you’ll be happy to have them on your table in no time!
If you enjoy flavorful sides, try serving them alongside my Stuffed Mushrooms for a delightful meal.
Table of contents
Why You Will Love This Recipe
- Umami Explosion , The mushrooms in this dish bring a deep, savory taste that pairs beautifully with the tang from balsamic vinegar. Together, they create a rich flavor profile that’s simply addictive.
- Quick and Easy Prep , With just 10 minutes of prep time, you can toss the mushrooms in a flavorful marinade and have them ready to roast before you know it. Perfect for weeknight meals!
- Versatile Serving Options , These balsamic mushrooms aren’t just a side; they shine as a topping for grilled meats, mixed into pasta dishes, or even tossed into salads. The options are endless!
- Long-Lasting Freshness , Roasted mushrooms store well, staying tasty in the fridge for a few days. Make them ahead for quick additions to your meals throughout the week.
Oven Roasted Balsamic Mushrooms Recipe
- Prep Time: 60 minutes
- Cool Time: 6 hours
- Cook Time: 25 minutes
- Total Time: 7 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian lion’s mane crab cakes with crispy panko and garlic-dill aioli. Makes 24 cakes, fried to golden perfection.
Ingredients
- Main Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- Seasonings / Secondary Ingredients
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
- Equipment Needed
- Large skillet
- Mixing bowls
- Plastic wrap
- Shallow dishes for breading station
- Spatula or tongs
- Thermometer (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Storage Tips – Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure. Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days. Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- Expert Tips – If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set. When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping. Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally. If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency. Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Serving Suggestions – Pair with a fresh arugula salad or a quinoa side dish. Serve alongside tangy coleslaw for added crunch. Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites. Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- Recipe Variations – For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo. Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Ingredient Notes – Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture. Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper. Use fresh panko crumbs; stale breadcrumbs negatively affect the texture. Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mushrooms: Choose cremini or button mushrooms for a meaty texture and great flavor. Make sure they’re firm, dry, and free of spots for the best results.
- Balsamic vinegar: A good-quality balsamic vinegar brings depth and sweetness to the mushrooms. Look for a thick, syrupy consistency; it means better flavor.
- Olive oil: Use extra virgin olive oil for the best taste. It helps the mushrooms roast nicely and enhances their natural umami flavor. Avoid low-quality oils for better results.
- Garlic: Fresh garlic is key! Mince it finely to release maximum flavor. You don’t want it too chunky, as larger pieces can burn during roasting.
- Thyme: Fresh thyme adds an earthy aroma and enhances the dish’s overall flavor. If using dried thyme, remember it’s more concentrated so use less.
- Mushrooms: Choose cremini or button mushrooms for a meaty texture and great flavor. Make sure they’re firm, dry, and free of spots for the best results.
- Balsamic vinegar: A good-quality balsamic vinegar brings depth and sweetness to the mushrooms. Look for a thick, syrupy consistency; it means better flavor.
- Olive oil: Use extra virgin olive oil for the best taste. It helps the mushrooms roast nicely and enhances their natural umami flavor. Avoid low-quality oils for better results.
- Garlic: Fresh garlic is key! Mince it finely to release maximum flavor. You don’t want it too chunky, as larger pieces can burn during roasting.
- Thyme: Fresh thyme adds an earthy aroma and enhances the dish’s overall flavor. If using dried thyme, remember it’s more concentrated so use less.
Recipe Tips
- If mushrooms are watery after roasting, drain the liquid from the pan 10 minutes into cooking, then return them to the oven for optimal browning.
- If your mushrooms aren’t caramelizing, ensure they’re spread in a single layer on the pan for even heat distribution during baking.
- When the mushrooms look limp, bake for an additional 8-10 minutes after draining to achieve a meaty texture without excess liquid.
- If the flavor lacks depth, add an extra teaspoon of Worcestershire sauce to the marinade before coating the mushrooms for more umami.
- For unevenly sized pieces, chop mushrooms into uniform 1″-1½” chunks at the start to promote consistent cooking throughout.
Serving Suggestions
Serve alongside a bed of quinoa or brown rice to complement the earthy flavors. A fresh arugula salad with lemon vinaigrette also pairs well with the balsamic mushrooms.
Add to vegetable stir-fries or toss into a rich pasta dish for added depth. You can use them in grain bowls or as a filling for gluten-free wraps.
Top with a drizzle of balsamic glaze or sprinkle with grated Parmesan for an extra layer of flavor. A touch of fresh herbs, like thyme or parsley, adds brightness to the dish.
Recipe variations
- You can use cremini, white button, or portobello mushrooms, about 24 ounces, chopped into bite-sized pieces to prepare the balsamic mushrooms for roasting.
- Add 1 tablespoon of balsamic vinegar, 1 teaspoon Worcestershire sauce, 1½ teaspoons maple syrup, 1½ teaspoons whole grain Dijon mustard, and 1 tablespoon olive oil to flavor the mushrooms well.
- Either fresh or cleaned mushrooms work; use a damp towel to wipe dirt off the caps before chopping for best texture and taste in the roasting process.
- If increasing servings, double the mushrooms to 48 ounces and the marinade accordingly; spread in a single layer on two sheet pans to roast evenly at 425°F.
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How to Store?
To keep your oven roasted balsamic mushrooms fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container; keep at room temperature up to 2 days without exposing to heat or sunlight.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
Freezing: Transfer to a freezer-safe container or freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator.
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