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Close-up of a bowl filled with savory mushroom and bean veggie sides, garnished with fresh thyme.

Roasted Mushrooms with Thyme and Red Wine Vinegar

Discover a simple yet flavorful roasted mushroom recipe that's perfect as a side dish. This recipe is designed for busy home cooks and health-conscious families looking for delicious ways to incorporate more vegetables into their meals. It includes tips for making the dish ahead of time to simplify your cooking process.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Mushrooms
  • 4 pound mushrooms combination of crimini, royal trumpet, maitake, and oyster mushrooms recommended
  • 1 tablespoon grapeseed oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
For the Shallot Mixture
  • 2 cloves garlic minced
  • 1/2 pound shallots cleaned and sliced thin
  • 1 splash olive oil
  • 2 tablespoon chopped fresh thyme
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon red wine vinegar

Equipment

  • Baking sheet
  • Large bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, toss the mushrooms with grapeseed oil, salt, and pepper until evenly coated.
  3. Spread the mushrooms in a single layer on the prepared baking sheet.
  4. Roast for 20-25 minutes, or until the mushrooms are tender and slightly browned, tossing halfway through.
  5. While the mushrooms are roasting, prepare the shallot mixture. In a small bowl, combine the minced garlic, sliced shallots, olive oil, fresh thyme, cayenne pepper, and red wine vinegar. Stir to combine.
  6. Once the mushrooms are roasted, remove them from the oven. Add the shallot mixture to the hot mushrooms on the baking sheet and toss gently to combine.
  7. Allow the mixture to cool for about 10 minutes before serving. This allows the flavors to meld.
  8. Serve warm as a delicious side dish.

Notes

To make this dish ahead, roast the mushrooms and prepare the shallot mixture separately. Store them in airtight containers in the refrigerator. When ready to serve, gently warm the mushrooms and then toss with the shallot mixture. You can also combine them and reheat them together in a low oven or microwave.

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