Balsamic Marinated Mushrooms

Step 1: Preheat the oven to 200°C/375°F (180°C fan).

Step 2: Put the mushrooms in a roasting pan, arranging them in a snug single layer. Toss with the olive oil first. Add the salt, pepper, thyme and both types of garlic, then toss again.

Tip: A roasting pan is easier to mix in than a tray. The mushrooms shrink by about 25–30% as they cook.

Step 3: Roast for 35 minutes, tossing well at the 20-minute mark, until the mushrooms are browned and soft.

Step 4: While the mushrooms are hot, transfer them and all their juices to a bowl. Add the balsamic vinegar and olive oil, then toss well.

Step 5: Let the mushrooms cool and marinate uncovered for at least 2 hours, tossing once or twice. For a longer marinade, cover and refrigerate them overnight once cool; the marinating period can be up to 24 hours.

Step 6: Serve at room temperature or slightly warmed, and include the flavorful juices.

Step 7: Serve as part of a grazing board, over polenta or mash, on toast with goat cheese or cream cheese, alongside fried eggs, or over creamy risotto or risoni/orzo.