Once you try this recipe you are going to want to make this every week! This simple recipe can be made-ahead and stored in the fridge for up to one week. These Balsamic Boomers (mushrooms) are full of umami, and can liven up an otherwise 'blah' pasta.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4-6 portions (suggested 1-2 TBSP per person)
Materials: 8" square ovenproof casserole dish.
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Ingredients
- 8 oz cremini or shiitake mushrooms, cut into ¼” chunks
- 2 TBSP olive oil, divided
- 3 TBSP quality balsamic vinegar
- 2 TBSP soy sauce (or tamari for GF)
- 1 TBSP maple syrup
- 1 teaspoon garlic powder (or 2 minced garlic cloves)
- 1 teaspoon dry thyme
- 1 teaspoon smoked sweet paprika
- Freshly ground black pepper
- Salt, to taste
Instructions
- Preheat oven to 425F.
- Clean and dry the mushrooms, then cut into approx ¼” (1cm) chunks. Mushroom stems (once dirt is removed) can also be cut up in small chunks for this recipe.
- Add cut mushrooms to a 8” square ovenproof casserole dish, then drizzle and stir in 1 TBSP olive oil. Cook for 8 minutes, or until mushrooms begin to soften.
- While the mushrooms are softening, prepare the sauce. In a mason jar or small bowl, mix together remaining 1 TBSP olive oil, balsamic vinegar, soy sauce, maple syrup, garlic powder, dry thyme, paprika and black pepper.
- Pour sauce over the softened mushrooms, ensuring they are well coated and even. Continue to cook for 10-15 minutes, stirring once or twice until the liquid has mostly evaporated, and mushrooms appear sticky.
- Sprinkle in the Balsamic Boomers into your favourite weeknight pasta dishes for an extra burst of umami. Pairs well with our Hidden Veggie Mac & Cheese. Reserve leftovers in the fridge for up to 1 week.