Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire. You could actually substitute your favorite herb or spice for the dill for something different. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika. You’ll never eat boring mushrooms again.
These easy marinated mushrooms are some of the most addicting little bites I’ve ever made. Easy is right, too. They take no time at all to make. They are packed with flavor, a little sweet, a little heat and a bit of vinegar kick. I can guarantee that you will want to at least double the recipe because you won’t be able to stop eating them. I used a mix of white button and cremini mushrooms, but you can use any mix of mushrooms you like. You do want to make sure you use mushrooms that are all about the same size or some will cook faster than others. You want them to all be cooked the same, not some soft and some not.
The marinade for these easy mushrooms is very good. I plan on using it for other dishes, including as a marinade for chicken.
Any good bistro has good bistro burgers. And there are as many variations as there are bistros. My first favorite bistro burger was loaded with lettuce, fried egg, bacon, and a whole bunch of other things. Version 2.0 of the bistro burger takes a little simpler approach, combining delicious grilled mushrooms and onion with a fantastic sauce. The sauce absolutely pairs beautifully with the burger, and is so good that I doubled the recipe. I’m a casual fan of horseradish, which means it can easily become too strong for me if there is too much of it in a dish. The amount of horseradish in the sauce on these bistro burgers was just right for me. The same sauce now finds its way onto wraps and sandwiches in our household. It’s just that good.
At first I thought maybe I just loved these spicy grilled mushrooms so much because I hadn’t grilled mushrooms in a while. Or maybe it was because of the full moon. But no, it was because these are now officially my favorite mushrooms. They have a perfect light Asian flavor, with a little vinegar tang and, as with everything I make, a little spicy kick. My goodness they were just delicious. I used cremini mushrooms, also known as baby portobellos. You can use any mushrooms you like, even mix a few different kinds in. Just remember that the smaller ones will cook faster, so you might have to move them away from the hottest part of your grill before the bigger ones get done.
The cooking rack for the Char-Broil Big Easy is a definite must-have accessory for the cooker in my book. I use it to cook everything from French fries to nachos, to yep, herb roasted potatoes. I often remove the racks themselves and add 9″ pie pans (you can leave in the racks and use 8″ or smaller pie pans). Then I’m off and running. Everything comes out great. And since I have more than one Big Easy I can cook a main dish in one (like fantastic roasted chicken) and a side or two in the other! Score! I used smaller baby portabella mushrooms but you can use any mushrooms you wish, even mixing up types. Just keep in mind that larger mushrooms or mushrooms with thicker caps might take a bit longer to cook. I like to cook my mushrooms cap-side down so that the juices stay inside the cap, keeping the mushrooms nice and moist.
In a large bowl, toss mushrooms with the remaining ingredients.
Transfer mushrooms to the Big Easy. For best results, use a Big Easy Cooking Rack. I remove the racks and use 9" pie pans, but you can use the racks by themselves. Make sure the stem-side is pointing upwards.
Place into the Big Easy and cook 20 minutes or until just tender.
I’ve really been enjoying my Nesco Snackmaster Pro dehydrator. I’m always looking for more things to dry, taking advantage of anything in season or fresh. I recently grabbed a few pounds of oyster and shiitake mushrooms with the goal of drying them for later use in stir-fries or soups. I found that drying them is incredibly easy. Rinse, dry, slice (if you want) and dry. Done. I store the dehydrated mushrooms in resealable baggies or Mason jars. Whenever I need them I just grab them and toss them into the dish. If the recipe I’m using them in doesn’t contain a lot of liquid that can be used to re-hydrate the mushrooms I’ll first toss them into some warm water for a few minutes.
If you decide to slice your mushrooms don’t cut them too small. They shrink a lot as they dry, and if you cut them too small they will crumble too easily and can fall thru the holes in the trays on the Nesco Snackmaster Pro. I prefer to keep the mushrooms as whole as possible. You never know how you might use the mushrooms in the end. You can always cut the larger pieces later, but you can’t make the smaller pieces bigger!
This may be one of my favorite summertime vegetable grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season at the store, roast them on the grill, then spoon them into large mushroom caps. Add a bit of seasoning, a little cheese, place onto a cedar plank over a hot fire, and in no time at all you’ll have a great side dish.
Grilling on cedar planks can be a sensitive subject. Some folks really don’t care for it, others, like me, love it. I like the light flavor the planks can add (I tend to not get my planks super smoky before adding my food). And it looks cool. And it makes the deck area smell great. I have to admit that I’m cheap, so I re-use planks as much as I can. As long as you don’t burn them too much on one side, you can get a few uses from them.
I made a nice big ole batch of Buffalo chicken on my Char-Broil Big Easy the other day. Nothing beats the kick of moist, shredded, Buffalo chicken. Besides using the chicken in sandwiches, on pizzas, and in wraps, I also used it in a wonderful stuffing for mushrooms. Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers. They’re full of creamy cheese, celery, carrot and onion, all with the kick of Buffalo wing sauce. Of course, you don’t have to make Buffalo chicken on the grill to make these delightful mushrooms. Any ole Buffalo chicken recipe will do, like my slow cooker version!