I threw this balsamic mushroom recipe together a few months ago for a veggie rice bowl and it turned out great. You can’t really go wrong when pairing mushrooms with balsamic, garlic or thyme – so I decided to go ahead and use all three.

Not only are mushrooms versatile and delicious, they (like all veggies) contain a huge range of nutrients, such as B vitamins (key for helping our body to get energy from food and muscle movement, form red blood cells, and support brain health, learning and memory). Mushrooms are particularly useful in a vegan diet, providing certain vitamins and minerals that can otherwise be more challenging to obtain from plant foods, including selenium, copper, iron, phosphorus and small amounts of B12. They are also the only non-fortified vegan dietary source of Vitamin D, which is absolutely essential to support calcium utilization and bone health. However, it is worth noting that vegan or not, our main source of Vitamin D comes from sunlight exposure, and so it is recommended for everyone to take Vitamin D3 supplements (10mg daily) between October and March. Although not what I would consider a “high protein” food, they do also contain higher levels of protein compared to most other vegetables, and are very low calorie.

There are tons of ways to implement mushrooms into your diet, so this recipe is just one of many! It takes all of five minutes to put together and whack in the oven while you prep the rest of your meal. These would be incredible with roast chicken, a juicy steak, or a veggie bowl like I did.

If you are looking for other meal ideas, why not try my Zesty Chipotle Nourish Bowl, “Put It All In” Turkey Burgers, or Mango and Avocado Salad?

Garlic Balsamic Mushrooms

Recipe by Katie Wilson at Salt & HoneyCourse: SidesDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

This is a super simple recipe that you can use as an addition to many different meals, from roast dinners to warming salad bowls. Feel free to play around with other herbs – you can never go wrong with mushrooms paired with rosemary or thyme.

Ingredients

• 400g mushrooms*

• 4 garlic cloves, crushed

• 1 tbsp fresh thyme

• 3 tbsp balsamic vinegar

• 2 tbsp soy sauce/coconut aminos

• Glug of olive oil

• Salt & pepper to taste

Directions

• Preheat oven to 200C (180C if using a fan oven)
• In a bowl, combine the garlic, thyme, balsamic, soy sauce, olive oil and salt & pepper.
• Wash mushrooms and pat dry. Button mushrooms can be kept whole; if using larger mushrooms, chop to desired size. Add into baking dish or baking tray and pour the balsamic mixture over top, ensuring to coat all the mushrooms. Try to make sure there is only a single layer of mushrooms so they cook evenly.
• Roast for 15-20 minutes until bubbling and mushrooms are soft.
• If desired, garnish with a sprig of thyme and serve immediately.
• These can be stored in an airtight container for 1-2 days in the fridge for reheating when needed.

Additional Notes

• *I prefer to use button mushrooms but any mushrooms at all will work