Rinse and dry the mushrooms, then trim the stems. Leave small mushrooms whole (1 to 1 1/2-inch), halve medium-sized (1 1/2 to 2-inches), and quarter large-sized (larger than 2-inches).
In a large bowl, combine mushrooms, olive oil, salt, and pepper.
In a large rimmed baking sheet, spread the seasoned mushrooms evenly in the pan. Roast until the liquid from the mushrooms has evaporated, about 25 to 30 minutes.
Remove the mushrooms from the oven and carefully stir with a spatula.
In a small bowl, combine melted butter, soy sauce, balsamic vinegar, minced garlic, and thyme.
Pour the butter mixture over the roasted mushrooms. Stir to combine and roast until garlic is fragrant and the sauce reduces, about 3 to 5 minutes.
Transfer mushrooms to a serving platter and garnish with parsley and black pepper.
Notes
Recipe Yield: About 3 cups
Serving Size: 1/2 cup
Storing: Cool completely and store in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat in a microwave on high power in 30-second intervals or on the stovetop over medium heat until hot.
Make it Gluten-Free:Use gluten-free tamari or coconut aminos instead of soy sauce.
Make it Paleo and Whole 30:Use ghee instead of butter. Use coconut aminos instead of soy sauce.
Make it Dairy-free:Use extra-virgin olive oil instead of butter.
