| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Arab | 4 | Servings | |
INGREDIENTS
| 2 | lb | Fresh Mushrooms |
| 2/3 | c | Red Wine Vinegar |
| 1/3 | c | Olive Oil |
| Salt and Pepper to taste | ||
| 1 | Clove Garlic; crushed | |
| Grated Parmesan Cheese; (optional) |
INSTRUCTIONS
Hello, Grilling Enthusiasts! Vegetables on the grill produce exceptional flavors that you just can't recreate in the standard kitchen -- unless you happen to have an open flame there. (In which case, you may want to contact your local fire department, now.) Grilled mushrooms are the perfect accompaniment to grilled steak. Few flavors and textures go together as well as those of these dinner partners. Try this simple little recipe with a porterhouse steak and baked potato tonight and you won't want to put down your fork until every morsel is cleared from your plate! Remove stems from the fresh mushrooms and wipe with a clean dry cloth. (Do not rinse in water to clean as that vastly reduces the ability of the marinade to permeate the mushrooms.) Cut the stems into thick slices, and place the slices and caps in one or two zipper-type plastic bags. Prepare the vegetable marinade by blending the vinegar, oil, salt, pepper, and garlic in a small bowl. Pour marinade over bagged mushrooms and remove any air from the plastic bag before sealing. Refrigerate marinating mushrooms for at least 15 minutes, but not longer than two hours prior to grilling. Prepare the grill: It is recommended that you grill mushrooms over a medium 350-F degree grill. If your grill does not have a thermometer, a comparable measure is to be able to place your hand just over the grill surface for about five to six seconds without any discomfort. Drain mushrooms and place in tinfoil packets for grilling. You may prepare one large packet or four equally distributed tinfoil portions for easier serving to your guests. This may look like a lot of mushrooms, but they vastly reduce while cooking. Sprinkle each portion with freshly ground black pepper to taste; seal tinfoil and place on the grill. Turn mushroom packets every two to four minutes, making sure to rotate them over the grill to evenly distribute the heat. After about 12 to 16 minutes, check one packet to see whether the mushrooms are tender and have reduced by at least one-half their original volume. After their final turn on the grill, sprinkle them with Parmesan cheese if desired, and reseal tinfoil loosely. Cook two to three minutes longer and serve immediately. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on May 11, 1998
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