Let It Grow
By Tammy Thornton
Move over turkey! We have a savory side that’s going to steal your spotlight. Baby bella mushrooms mixed with balsamic vinegar, soy sauce, garlic and thyme give this dish that umami flavor that will have you coming back for second helpings. This dish comes together easily and can be thrown into the oven while the turkey is resting and waiting to be carved.
Years ago, I started making these mushrooms when I was searching for Thanksgiving foods that would fit my daughter’s vegetarian diet. Now, all of my family enjoys this side dish and requests it throughout the year. These mushrooms almost have a “meaty” taste that could stand in as a main entrée.
Marinate them in the morning directly in your cooking dish for less chaos at turkey time. Anything that can be started ahead will help ease some of the last-minute pressure when preparing the feast of the year. Once you taste these mushrooms, you will wish that you made more. Keep in mind that mushrooms are full of water and will greatly reduce in size after cooking. For a crowd, I use two 24-ounce packages of mushrooms. Don’t worry if you have leftovers; they also taste great the next day.
After cleaning your mushrooms, cut them in half, making sure to include the stems. Place the baby bellas directly into your oven-proof dish in a single layer and drain any water that has accumulated before adding the marinade. In a separate bowl, add 2 tablespoons of extra virgin olive oil, 4 tablespoons of balsamic vinegar, 3 tablespoons of soy sauce, 3 cloves of chopped garlic and a half teaspoon of fresh thyme. Mix well and pour over mushrooms, stirring them so that the marinade coats all of the mushrooms. Sprinkle it with salt and fresh ground pepper.
You can prepare everything up to this point and refrigerate the mushrooms for an hour or so before continuing. I have also placed the mushrooms directly in the oven without taking time to marinate them. Roast the mushroom dish in a preheated 400° oven for 25-30 minutes, stirring halfway through cooking. If you marinated the mushrooms in the refrigerator, allow them to come to room temperature before cooking.
These mushrooms are a must-have at our Thanksgiving Day dinners. They taste delicious paired with my make-ahead mashed potatoes. When it’s not Thanksgiving, these marinated baby bellas also make an amazing side dish with steak.
What’s your favorite side dish? We would love to hear your comments and questions. Kindly email shorelocalgardener@gmail.com.
Tammy Thornton lives with her husband, children, and crazy pets while enjoying a life of gardening, cooking, and going to the beach.
