Ingredients
1 lb mushrooms (button, cremini, or a mix), cleaned and halved if large
¼ cup balsamic vinegar
2 tbsp olive oil
2 cloves garlic, minced
1 tsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp honey or maple syrup (optional, for balance)
½ tsp salt
¼ tsp black pepper
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tbsp fresh parsley, chopped
Execution
Blanch the Mushrooms:
Bring a pot of water to a boil and blanch the mushrooms for 1-2 minutes.
Drain and pat dry with a paper towel.
Make the Marinade:
In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, lemon juice, honey, salt, pepper, and thyme.
Marinate the Mushrooms:
Toss the mushrooms in the marinade until well coated.
Transfer to a jar or airtight container and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
Serve & Enjoy:
Garnish with fresh parsley before serving.
Enjoy as an appetizer, side dish, or tossed into salads, grain bowls, or pasta!
Additional tips
- For an extra layer of flavor, add a dash of chili flakes or a sprinkle of grated Parmesan before serving!
