BAOSHAO MUSHROOMS (MUSHROOMS GRILLED IN BANANA LEAVES)
In this grilled dish from Yunnan, banana leaf preserves the juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.
Provided by Michelle Zhao
Time 30m
Yield 2 Servings
Number Of Ingredients 16
Steps:
- Prepare a grill for medium heat; brush grate with oil. Stir 8 red Thai chiles, thinly sliced on a diagonal, 1 Tbsp. light soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. finely chopped garlic, 2 tsp. finely chopped peeled ginger, 1 tsp. sugar, and half of lime juice in a large bowl until sugar is dissolved. Mix in 5 sprigs culantro or cilantro, coarsely chopped, and 3 sprigs Thai lemon basil or Thai basil, coarsely chopped, and let dressing sit 10 minutes.
- Meanwhile, spread out leaves from one 1 lb. package fresh (or frozen, thawed) banana leaves on a surface. Remove ribs, then cut leaves to make four 18x12" rectangles (depending on how many leaves come in your package, you may not use all of them). Cook in a large pot of boiling water until pliable, about 30 seconds. Drain and gently pat dry with a kitchen towel.
- Add 6 oz. enoki mushrooms, trimmed, torn into ½" pieces, and 2 oz. brown shimeji mushrooms to dressing and mix until mushrooms start to shrink and release some of their liquid, about 1 minute. Stir in 2 Tbsp. vegetable oil.
- Arrange two 18x12" banana leaf rectangles, vein side up, on a surface, then stack remaining two 18x12" rectangles on to create a double layer; veins should be running perpendicular to you. Divide mushroom mixture between stacks and top each with half of 1 lemongrass stalk, bottom 4" only, tough outer layers removed, thinly sliced. Working with 1 stack at a time, fold banana leaves over filling from left and right sides, then fold top and bottom up and over to form a packet. Tie packets with pandan leaves to secure (a strip of banana leaf will also work in a pinch).
- Grill packets until deeply browned and charred in spots, about 5 minutes per side. Serve with steamed jasmine rice or glutinous rice.
BUFFALO GRILLED MUSHROOMS
Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms' moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that's a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they're cooked through.
Provided by Ali Slagle
Categories dinner, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
- While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
- When you're ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you're worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
- Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
- When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there's indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.
GRILLED MARINATED MUSHROOMS
Mmmmmmmmm......Pile these on a warm piece of pita bread stuffed with feta cheese and pitted kalamata olives. Now this is eating!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes.
- Add mushrooms and cook 5 minutes more.
- Allow mushrooms to cool in liquid.
- (Best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) Thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning).
- Discard marinade.
- Grill skewers 3-4 minutes per side over medium heat, turning once.
- Serve with warm pita bread, feta cheese and kalamata olives, if you desire.
GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER
This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers!
Provided by BudsGurls
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
- Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 2.2 g, Cholesterol 23.7 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 6.2 g, Sodium 239.1 mg, Sugar 0.8 g
GRILLED MUSHROOMS WITH BACON
Children love to help with these mushrooms wrapped in bacon. Serving size varies--I usually serve at least 4 to a serving.
Provided by Patricia (Newberry) Tatum
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Clean and dry mushrooms. Wrap 1 strip of bacon around each mushroom and secure with a toothpick.
- Place mushrooms on the preheated grill. Cook, turning often, until bacon is browned and crisp, about 10 minutes.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 4.1 g, Cholesterol 30.8 mg, Fat 12.1 g, Fiber 1.1 g, Protein 13.9 g, SaturatedFat 3.9 g, Sodium 652.5 mg, Sugar 1.9 g
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