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Easy Baked Balsamic Mushrooms

Easy Baked Balsamic Mushrooms

Serves 6
Ingredients

  • 1 lb white button mushrooms, scrubbed and stems trimmed
  • 4 tablespoons good quality balsamic vinegar
  • 2 tablespoons butter olive oil
  • 2 tablespoons Italian Herbs olive oil
  • 3 garlic cloves, crushed
  • Chopped fresh parsley (any fresh herbs work well) to garnish

Directions

  1. Preheat oven to 425ºF (215ºC) and place a rack in the middle.
 Lightly grease a baking sheet and set aside, I use coconut oil for this.
  2. In a large bowl, whisk balsamic vinegar, both olive oils, crushed garlic, and plenty of ground salt and pepper.
  3. Stir in mushrooms and let sit for at least 15 minutes.
  4. Spread mushrooms onto the prepared baking sheet. 
Place in the oven and roast for about 15 to 20 minutes, until tender.
  5. Sprinkle with chopped parsley and serve.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
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Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Serves 8-10

  • 8 oz. mushrooms, sliced in 1/2 inch slices
  • 1 lb. fresh green beans, preferably thin French style beans
  • 1 1/2 T Garlic and Mushroom olive oil
  • 1 T good quality balsamic vinegar
  • 2 T finely grated parmesan cheese

Instructions:

  1. Preheat oven to 450F.
  2. Wash mushrooms and let drain. Cut mushrooms into slices 1/2 inch thick when they are dry.
  3. While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.)
  4. Put cut beans and mushrooms into a plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, stir so all the beans and mushrooms are lightly coated with the mixture.
  5. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
  6. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.
  7. Season beans to taste with salt and fresh ground pepper, sprinkle with finely grated Parmesan. Serve hot.
Farro with Mushrooms
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Farro with Mushrooms

Serves 4-6
Ingredients:

  • 3 T Garlic and mushroom olive oil
  • 1/2 cup diced red onion
  • 24 oz. sliced baby bella (Crimini) mushrooms, stems cut in half lengthwise and caps sliced in 1/2 inch slices
  • 1/4 cup walnut balsamic vinegar
  • 1 T chopped fresh thyme (or 1 tsp. dried thyme)
  • 
3 cups cooked farro (Cooked barley or brown rice can also be substituted, or a combination of two, I like brown rice and barley together)

Instructions:

  1. Use a large heavy frying pan for the second part of the recipe.
  2. Heat the oil, then add the onion until onions start to carmelize
  3. Add sliced mushrooms and stems, sprinkle with a pinch of salt, and saute over medium high heat until mushrooms have released their liquid and are well browned, about 5 minutes (or longer, depending on your pan.)
  4. Stir in the balsamic vinegar/water mixture and cook until liquid is mostly evaporated, about 2 minutes. (If using dried thyme, add it with the balsamic vinegar.)
  5. Add cooked farro and heat 2-3 minutes, stirring gently. If your pan is not non-stick, you may need to add a bit of water when you heat the farro.
  6. When farro is heated through and moistened, add the fresh (or thawed) thyme, stir, season with salt if desired and serve hot.

To make 3 cups cooked Farro:

  • 1 cup farro
  • 1 3/4 cups water

Instructions

  1. Bring water to a boil in the microwave or teakettle
  2. In a skillet (with a tight-fitting lid) add farro toast over medium-high heat until fragrant
  3. Turn heat off and slowly pour the water into the pan (may boil and splatter so be careful)
  4. Add salt
  5. Turn heat back on low, cover, and simmer 15-20 minutes
  6. If this mixture dries out and the farro is still tough add more very hot water just a little at a time
  7. The farrow should be tender but still chewy

You can use this for the recipe as shown with mushrooms. I also like to have some on hand in the fridge and I add it to salads and rice pilaf.