Balsamic Thyme Roasted Mushrooms Recipes

Steps:

• Preheat the oven to 450°F.
• Place the portobello mushrooms and plum tomatoes on a rimmed cookie sheet. Season with salt, pepper, balsamic vinegar, 2 tablespoons of the EVOO, and the thyme; toss in the seasonings to coat thoroughly. Arrange the mushrooms gill side up and the tomatoes flesh side up. Put them in the oven and roast for 12 minutes, or until cooked through. Once roasted, remove from the oven, thinly slice the mushrooms, and cut the plum tomatoes in half again. Reserve any pan juices.
• While the mushrooms and tomatoes are roasting, start the veal chops. Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan). Liberally season the veal chops with salt and pepper. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium. Flip, and cook them on the second side for 8 to 10 minutes, or until the desired doneness. Remove the chops from the pan and let them rest, tented with aluminum foil, for about 5 minutes.
• While the veal chops are resting, return the skillet to medium-high heat, add the shallots, and cook for 1 minute. Add the wine and the chicken stock. Bring up to a simmer and reduce by half, about 2 to 3 minutes. Turn the heat off and add the butter, stirring with a spoon until the butter has completely melted. Add the parsley and the roasted sliced mushrooms and roasted chopped tomatoes along with any pan juices, and stir to combine. Serve the chops with the balsamic-thyme roasted tomatoes and mushrooms, and with some crusty bread.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
• Place mushrooms in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

Steps:

• Marinade -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
• Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
• Bake -- 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.