This dish is definitely something to make on a Treat Yo Self Saturday or Sunday afternoon. Its wonderfully savory and the leftovers are just as amazing cold or warmed up. I got the recipe from Seriously Delish and Gabe had the beautiful idea to drizzle balsamic vinegar on the toast pieces. It was A-M-A-Z-I-N-G.
The Wine Roasted Mushrooms are great on their own, if you are not in the mood to treat yourself to goat cheese and garlicky toast pieces (is that ever the case?).
- 12 oz mini mushrooms (portebellos/white), stems removed
- 1/2 c. red wine
- 6 Tb unsalted butter, melted (two for mushrooms, 4 for the bread)
- 2 Tb olive oil
- 6 Tb garlic powder
- 2 Tb fresh thyme leaves
- 1/4 tsp pepper
- 1/4 tsp course sea salt
- 1 loaf artisan baguette
- 1/2 tsp garlic salt
- 12 oz goat cheese, softened
- Balsamic Vinegar (as desired)
Step 1: Preheat oven to 425 degrees F.
Step 2: Add mushrooms to a large baking dish with 2 Tb butter, 2 Tb olive oil, and 3 Tb garlic powder, tossing well to coat. Pour in the red wine and mix well, coating all the mushrooms. Sprinkle Thyme on top.
Step 3: Roast (on middle or top rack) for 25-30 minutes, until mushrooms are soft and juicy, tossing once or twice in between cooking time. Remove and sprinkle on salt and pepper.
Step 4: While the mushrooms are cooking, slice bread into toast-size pieces. Spread remaining butter onto the toast, place onto a baking sheet and sprinkle with the remaining 3 Tb garlic powder.
Step 5: Place baking sheet with toast on the lower rack in the oven (under the mushrooms).
Step 6: Bake toast for 10-12 minutes, until golden brown, checking once during cooking time.
Step 7: Remove toast and let cool slightly. When ready, remove mushrooms.
Step 8: Spread toast with softened goat cheese. Top with mushrooms and drizzle with balsamic vinegar.