- 1
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Preheat oven to 400 degrees Fahrenheit.
- 2
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Line a baking dish with aluminum foil.
- 3
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Rinse, dry, and chop mushrooms into quarters.
- 4
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Place mushrooms in a serving bowl. Add 2 tablespoons olive oil, salt, and pepper. Stir to coat.
- 5
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Add mushrooms to foil lined baking pan.
- 6
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Bake in oven for 15 minutes.
- 7
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While waiting, finely chop fresh thyme to make 2 tablespoons.
- 8
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Place thyme in a small bowl and add balsamic vinegar.
- 9
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Add 1 tsp olive oil.
- 10
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Add garlic.
- 11
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Mix well.
- 12
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When timer goes off, drain liquid from mushrooms.
- 13
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Return mushrooms to bowl.
- 14
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Add balsamic thyme mixture to mushrooms and stir well to coat.
- 15
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Return mushrooms to baking pan. (Sorry for blurry pic!)
- 16
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Return mushrooms to oven and bake an additional 10 minutes.
- 17
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While you wait, feel free to have a glass of wine. Tonight's delight is Rapidan River peach wine made in Leon, Virginia about 30 miles north of Charlottesville. This step is optional, of course. 😊
- 18
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Serve and enjoy!
Ingredients
2 | Small packages of whole mushrooms |
2 | Tablespoons Olive oil |
Salt | |
Pepper | |
2 | Tablespoons Freshly chopped thyme |
1 | Tablespoon Balsamic vinegar |
1 | Teaspoon Olive oil |
1 | Teaspoon Finely chopped garlic |