Grilled Mushrooms With Truffle Oil And Shaved Parmesan Recipes

PARMESAN CRUSTED PORTOBELLO MUSHROOMS WITH WHITE TRUFFLE OIL

Steps:

• Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.
• Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.
• In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.
• Place on top of portobellos and serve.

PARMESAN MUSHROOM PASTA WITH TRUFFLE OIL RECIPE - (3.7/5)

Steps:

• Cook 1 lb pasta according to package directions, then drain, rinse under cool water, and set aside. While pasta is cooking, heat 1 Tbsp olive oil over medium heat in a large sautee pan, and sautee 1 large onion, sliced until translucent and starting to darken in color, about 15 minutes. Add 1 lb mushrooms, sliced and sautee until the mushrooms are dark and have released and then cooked off their juices, about 10 minutes. Add 3 - 4 cloves garlic, minced, and sautee until fragrant, about 30 seconds to 1 minute. Meanwhile, in a small saucepan over medium-low heat, melt 2 Tbsp butter, then whisk in 2 Tbsp flour, and cook, whisking frequently, for 5 - 10 minutes. Whisk in 1/2 cup cream, then 1/2 cup parmesan cheese, grated, and then more cream as needed for desired consistency. Pour the parmesan cream sauce over the mushrooms in the sautee pan, add pasta, and mix to combine. Add truffle oil and salt and pepper, to taste.

GRILLED TRUFFLE-PARMESAN CAULIFLOWER STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, salt, and black pepper together in a bowl.
• Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick; remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture.
• Place steaks on the grill, oiled-side down; grill for 5 minutes. Brush more oil mixture on top and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with truffle oil. Sprinkle with Parmesan cheese and parsley.

CONTEST-WINNING GRILLED MUSHROOMS

Steps:

• Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

GRILLED MUSHROOM ANTIPASTO SALAD

Steps:

• Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
• Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.