GRILLED SPICED WHITE MUSHROOMS
This recipe is from Gourmet June 2005 : Written as stated. Chef Note: I have cooked these stove top by just quartering and adding ingredients to a saute pan. These are great mushrooms to jazz up that grilled Steak! Very easy too :) I used the (jar) ground spices and skipped roasting /grinding them and the flavor was still wonderful.(sometimes adding more butter if topping a steak) I have made this recipe so many ways- on outdoor grill, indoor grill, in saute pan, with portobello's...........Everyone always likes them- they have a nice little kick to them. Special equipment: a mortar & pestle or an electric coffee grinder (I skip this for ease :)
Provided by Chez Michelle
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.).
- While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
- Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
- Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
- Cooks' notes: •If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.•If you aren't able to find medium mushrooms, you can use small ones but will need to grill them on a lightly oiled perforated grill sheet or slide them onto soaked wooden skewers to prevent them from falling through the grill rack.
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Aryan Ahmed shown
a.s@hotmail.frI would definitely recommend this recipe to anyone who loves grilled vegetables.
Velmah Quin
velmah85@yahoo.comI'm not a big fan of mushrooms, but I really enjoyed this recipe.
Lisa Gebelein
gebelein-lisa45@hotmail.comThis recipe is a great way to use up leftover mushrooms.
Jolinda Kanel
j.kanel38@yahoo.comI've made this recipe with different types of mushrooms and they're all delicious.
Barry Figaro
b_f@hotmail.co.ukThese mushrooms are a great way to get your kids to eat their vegetables.
J R Campbell
campbellj@yahoo.comThe spice rub is a great way to add some extra flavor to the mushrooms.
Tabby Lancaster
lancaster_tabby@hotmail.comI love the smoky flavor that the grill gives the mushrooms.
Sushmita Joshy
s_j100@yahoo.comThese mushrooms are the perfect side dish for any grilled meal.
Holly Engle
hengle@gmail.comI was a bit skeptical about grilling mushrooms, but I'm so glad I tried this recipe. The mushrooms were delicious and the spice rub was perfect.
Jarod Maj
maj@hotmail.comI've made this recipe several times and it's always a crowd-pleaser. The mushrooms are tender and flavorful, and the spices give them a nice kick.
Padam Reshmi
r@gmail.comThese mushrooms were a hit at my last dinner party! They were so easy to make and everyone loved the smoky flavor.