INGREDIENTS

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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