The sweet and sour blend of wine, vinegar, and spices shed light on the common field mushroom, bringing a soul-warming Italian vibe perfect for unexpected guests or a nice family meal.
Mushrooms absorb flavor and blend well with most ingredients. Plus, their savory meaty texture makes them a perfect meat substitute which means you could use them in all different kinds of dishes. After tasting this mushroom recipe, you wouldn’t think it’d be so easy; perfect for any beginner cook to show off an amazing dish.
Camping or the collapse of civilization?
There are thousands of mushrooms growing in all different areas of the world. If you have access to safe, edible mushrooms, then you can make this recipe. The nice thing about this is that since your entire cooking process is with the broiler, you could make these on an open flame without modern power. You could also wrap them in foil or moist plant leaves (food safe like grape leaves, banana leaves, etc) and placed in coals. If you do that, keep in mind there would not be the crispy bits from the flame, but they would definitely keep their moisture. Here I show both large and small mushrooms.
How to make it
You are going to take all your ingredients and combine them in a bowl with a lid. Let the food marinate for 30-45 minutes, usually you marinate in the fridge but with mushrooms and how little they’re marinating, you honestly don’t have to.
Once the mushrooms have marinated in the sauce and spices, pour the mushrooms and marinade out on a metal or cast-iron baking sheet, and spread them out so they’re not touching each other.
Next you will take your metal or cast-iron pan and broil in the oven on high for 5 minutes. Flip the mushrooms and brush the juices on top to keep them moist. Broil for another 5 minutes and serve! If there are any extra liquids after they’re cooked, feel free to brush some onto the mushrooms.
Broiled Mushrooms
Ingredients
- 8 – 12 large flat mushroom caps, or 2 – 2 ½ dozen small mushroom caps
- 6 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp red wine
- 2 stem rosemary
- 1 tsp thyme
- 1 tsp garlic
- 1 tsp
- Salt and pepper to taste
Directions
- Combine all ingredients, cover, and let marinate for 30-45 minutes.
- Spread out on a metal or cast-iron baking sheet.
- Broil on high for 5 minutes then flip mushrooms and brush with with juices. Broil for another 5 minutes, brushing with juices again after removing from the oven.
- Serve warm.
I served these mushrooms with some homemade meatballs in a wine cream sauce. I used the same wine in the sauce as the mushrooms which paired extremely well. To be honest, I even dipped the mushrooms in the cream sauce. It was delicious. I paired the small mushrooms in the photos above with a spinach and arugula salad and angel hair pasta.
These would be good with asparagus or even cut some zucchini and squash and add to ingredients, doubling the marinade. Play with the flavors and mix and match sides!
