Start by placing a rack in the center of your oven and preheating it to 450°F. This high temperature will help to achieve that perfect roast.
Line a rimmed baking sheet with parchment paper. This step is essential as it prevents the mushrooms from sticking and makes cleanup a breeze.
Next, let’s clean the mushrooms. Use a soft brush or a paper towel to wipe off any dirt. It’s important to treat them gently, as they can absorb water.
Trim off any tough stem ends from the mushrooms. If some of your mushrooms are particularly large, quarter them; if they’re giant, you might want to cut them into sixths. Aim for uniform pieces so they roast evenly.
Transfer the cleaned mushrooms to the center of the prepared baking sheet. They should have some space between them to allow for proper roasting.
Drizzle the mushrooms with olive oil, and sprinkle on the salt and pepper. Then, add half of the balsamic vinegar. Toss everything together until the mushrooms are well coated.
Spread the mushrooms into an even layer on the baking sheet. This helps them roast properly without steaming.
Now, roast the mushrooms for 18 to 20 minutes. You’ll want to toss them halfway through to ensure they brown evenly. Keep an eye on them; you’re looking for a tender, caramelized finish.
Remove the baking sheet from the oven. Drizzle the remaining balsamic vinegar over the top of the roasted mushrooms for that final burst of flavor.
Finish by sprinkling with fresh thyme if you’re using it. Toss everything to combine and enjoy. Serve them warm for the best experience!
