Grilled Shiitake Mushrooms On Rosemary Skewers Recipes

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ROSEMARY SKEWERS OF SHIITAKE MUSHROOM, BROCCOLI AND GARLIC CLOVES



Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 53m

Yield 5 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
2 teaspoons finely chopped Italian parsley leaves
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon finely chopped garlic
Salt and pepper
1 head broccoli, cut into florets, blanched
1/4 cup extra-virgin olive oil
20 garlic cloves
10 rosemary sprigs
20 shiitake mushrooms, stems removed
1 pound Cambozola cheese, to serve

Steps:

  • Combine the marinade ingredients in a bowl and set aside.
  • Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool.
  • In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle.
  • To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper.
  • Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese.

GRILLED MUSHROOM SKEWERS



Grilled Mushroom Skewers image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 tablespoons soy sauce
36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds)
2 teaspoons fresh thyme leaves, chopped
Kosher salt

Steps:

  • Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
  • Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
  • Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
  • The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.

GRILLED SHIITAKE MUSHROOMS ON ROSEMARY SKEWERS



Grilled Shiitake Mushrooms on Rosemary Skewers image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 2 dozen

Number Of Ingredients 5

1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh rosemary, plus twelve 10-inch stems for skewering
Coarse salt and freshly ground black pepper
48 2- to 2 1/2-inch-diameter (about 1 3/4 pounds) shiitake mushrooms, cleaned and stemmed

Steps:

  • Place vinegar in a small bowl; whisk in oil. Add rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade, and set aside. Cover with plastic wrap, and let stand at room temperature for 15 to 20 minutes.
  • Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mushrooms, removing rosemary needles if needed to skewer. Heat a grill pan over medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side, if desired.

GRILLED SHIITAKE (OAK MUSHROOMS)



Grilled Shiitake (Oak Mushrooms) image

Provided by Craig Claiborne

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

12 large fresh shiitake mushrooms
3 tablespoons light soy sauce
3 tablespoons lemon juice
2 teaspoons mirin (see note)
2 teaspoons finely chopped scallions
1/4 teaspoon Japanese powdered chili mixture (hichimi togarashi) or more to taste

Steps:

  • Preheat charcoal or gas-fired grill.
  • Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
  • Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams

GRILLED SHIITAKE MUSHROOMS ON ARUGULA



Grilled Shiitake Mushrooms on Arugula image

Make and share this Grilled Shiitake Mushrooms on Arugula recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

12 shiitake mushrooms, 1 1/2 to 2 inches across
2 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons olive oil, about 1/2 pound
4 teaspoons roasted sesame seeds
2 teaspoons sugar
1 bunch arugula, stems removed

Steps:

  • Prepare the seasoning sauce by combining the soy sauce, sesame oil, olive oil, and sugar. Can be prepared up to a week ahead.
  • Preheat the broiler.
  • Wash the arugula and spin dry. Clean the mushrooms and remove the stems. Place them cup side up on a broiling rack.
  • Brush the seasoning sauce on the mushroom caps. Position the rack 4-6 inches from the heat and broil until the mushrooms look brown and crusty, 2-3 minutes.
  • Immediately place the mushrooms on top of the arugula. Pour the small amount of seasoning sauce that's left in the pan over the arugula.
  • Sprinkle with the roasted sesame seeds and serve.

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