Best 3 Balsamic Roast Mushrooms Recipes

BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL

Steps:

• For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
• Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
• Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
• Remove the beef from the oven and allow the beef to rest before slicing.
• For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
• Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
• For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
• Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
• Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
• For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
• To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.

BALSAMIC ROAST MUSHROOMS

Steps:

• Preheat oven 220c.
• Combine olive oil, balsamic vinegar, garlic, brown sugar, sweet chilli sauce and salt and pepper in a screw-top jar, shake well to combine.
• Place the mushrooms into a large bowl and pour over the vinegar mixture.
• Toss mushrooms with mixture well to combine ingredients and mushrooms together.
• Spoon the mushrooms and marinade into a greased baking dish and roast for about 20- 25 minutes, tossing twice during cooking, or until the mushroom are tender.
• Sprinkle mushrooms with the herbs and serve.

BALSAMIC POT ROAST WITH ONIONS AN. D MUSHROOMS

Steps:

• Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes. Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside. Rub the meat with the salt and pepper. Heat 1 tablespoons of the oil in a skillet medium-high heat. Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to the slow cooker. Reduce heat to medium, add the remaining oil, onions, fresh mushrooms & porcini, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes. Add strained broth and vinegar. Over high heat, bring to a boil. Transfer to the slow cooker and cooko n high 4-6 hours until the meat is very tender. To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.