Balsamic Soy Roasted Garlic Mushrooms

When it comes to sides for steak, a few things come to mind: creamed spinach, potatoes, and mushrooms.  Since mushrooms are by far the healthiest of the three, they won the battle of the side dishes last night when I prepared my beau a steak dinner before losing him to Boston for a business trip.  Usually steakhouse mushrooms come in the form of a rich sauce poured over the steak itself.  If you’re looking for something that still has a deep, hearty flavor but is a little healthier and far less work, I suggest balsamic soy roasted garlic mushrooms.

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Now, I was a little shy with the flavors.  I was using a smaller amount of mushrooms and didn’t want to overpower the dish and just added a dash here of balsamic and a dash there of soy sauce.  I now realize mushrooms are manly guys that can handle a lot of marinade so I’ll go all out next time.  It’s so easy to throw this side together: simply toss whole button mushrooms with olive oil, balsamic vinegar, soy sauce, minced garlic, and fresh thyme.  Roast them in a 400 oven for about 20 minutes.  Done.

The flavor combo is perfect because it’s similar to a marinade I often use on steak.  This time, I used a smoky rub on the steak and this marinade on the mushrooms, which served as the perfect complement.  The thyme is what really sets it apart.  It’s nice to have an herb in there to freshen things up a bit.

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