Easy Balsamic Roasted Mushrooms (7 Ingredients)

Easy Balsamic Roasted Mushrooms (7 Ingredients)

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Salty, sweet, sour, umami, the 7-ingredient Easy Balsamic Roasted Mushrooms are one of my favorite side dishes. You could enjoy them both hot or cold. Let’s make it in 30 minutes!

簡易巴薩米克醋烤菇 Easy Balsamic Roasted Mushrooms

Balsamic Roasted Mushrooms

I’ve been loving these roasted mushrooms for a long time. Well, at least for 1-2 years. They got a great balanced taste between sweet, salty, and a little bit sour. What makes me love the most is the umami flavor.

簡易巴薩米克醋烤菇 Easy Balsamic Roasted Mushrooms

Only 7 Ingredients!

It’s super easy to make these roasted mushrooms and you only need 7 ingredients and maximum 30 minutes. How easy, you ask? Simply put, mix the sauce, split the mushrooms, chop and shred the veggies, mix all then bake. Done!

I personally like to use oyster mushrooms for this recipe, but feel free to try with different mushrooms that you think would work, too, such as white beech mushrooms, beech mushrooms, king trumpet mushroom, shiitake mushrooms, button mushrooms, etc.

I seriously don’t have much to say because it’s really a simple side dish that I could enjoy every day, either cold along with my summer salad bowl or warm in a sandwich or risotto. (PS. You could check out my 3 favorite summer salad video Here.)

If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf and share what you’ve made on Instagram. I always love to see them and to know how it went.

Oh, if you got quite a few mushrooms at hand, you could also try my Vegan Mushroom ‘Meatballs’, Chinese Sesame Mushroom Risotto, and Creamy Vegan Mushroom Pasta Sauce. OK, let’s roll up our sleeves.

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Easy Balsamic Roasted Mushrooms (7 Ingredients)

簡易巴薩米克醋烤菇 Easy Balsamic Roasted Mushrooms (7 Ingredients)

鹹甜微酸、帶著深韻的滋味,這道巴薩米克醋烤菇只要 7 樣食材、作法簡單,是我最愛的配菜之一,冷熱都好吃,而且 30 分鐘內就能搞定!
作者: Nora Hsu
準備5 minutes
料理25 minutes
總共30 minutes
哪道菜: Side Dish
料理別: American
Keyword: 10 ingredients or less, 30 minutes or less, dairy-free, vegan
份量: 4 people


  • 15 g Worcestershire sauce 烏斯特醬
  • 25 g soy sauce 醬油
  • 1 Tbsp aquafaba (chickpea water) 煮鷹嘴豆水留下的液體, or olive oil 或橄欖油
  • 20 g balsamic vinegar 巴薩米克醋
  • 400 g oyster mushrooms 秀珍菇
  • 20 g carrots 胡蘿蔔
  • 1/4 onion 洋蔥


  • Preheat the oven at 175 C / 350 F.
  • In a small bowl, mix the Worcestershire sauce, soy sauce (use tamari or liquid amino if sensitive to gluten), aqufaba, and balsamic vinegar together.
  • Grab a 6" or 8" baking tray. Directly split the mushrooms into smaller pieces to the baking tray.
  • Use a grater directly shred the carrot to the mushrooms.
  • Chop the onion finely. Then add it along with the pre-mixed sauce to the mushrooms to mix all together.
  • Place into the oven to bake for 20-25 minutes until the mushrooms obviously shrink in size, soft and juicy. You can enjoy them both warm or cold.


  • 將烤箱以 175 度 C 預熱
  • 取一個小碗,放入烏斯特醬、醬油 (若對麩質過敏可用無麩醬油胺基酸醬油)、鷹嘴豆水,以及巴薩米克醋,混合均勻
  • 取一個 6 吋或 8 吋深烤盤,將秀珍菇撕成小塊直接放入烤盤內
  • 接著將紅蘿蔔直接用刨絲器刨入同個烤盤內
  • 將洋蔥切細碎,之後與事先混合好的醬料一同倒入放菇的烤盤,混拌均勻
  • 放入烤箱烘烤 20-25 分鐘,至菇明顯縮小,變得軟嫩多汁即可。可以熱食也可冷食


  • 保存:冷藏 3-5 天


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