Ben Collver wrote to All <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Basalmic Grilled Mushrooms
Categories: Mushrooms
Yield: 4 Servings
As is this one:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buffalo Grilled Mushrooms
Categories: Mushrooms, Chilies, Cheese
Yield: 4 servings
1 1/2 lb Medium to large mixed
- mushrooms; stemmed
Olive oil
2 tb Buffalo-style hot sauce
1 lg Garlic clove; fine chopped
Salt & black pepper
2 tb Unsalted butter; cubed,
- refrigerated
1 1/2 oz Firm blue cheese; sliced or
- crumbled
Few sprigs of parsley;
- garnish (opt)
Prepare a charcoal grill for two-zone cooking over high
heat by pouring the coals onto one half of the grill.
For a gas grill, heat all the burners, then off turn one
of the end burners before cooking. (See Tip.)
While the grill is heating, place the mushrooms in a
large bowl, and drizzle them generously with olive oil
(about 6 tablespoons). Put the hot sauce and garlic in a
medium cast-iron skillet.
When you’re ready to grill, bring the mushrooms,
skillet, salt, cold butter, a tightly folded paper towel
soaked with oil, oven mitt and tongs to the grill. (You
want the butter to stay cold, so if you’re worried about
it melting in the sun, bring it out in a cup over ice.)
Clean the grates with a grill brush, then oil the grates
with the paper towel.
Add the mushrooms gill-side up over the flame. Cook the
mushrooms, turning occasionally, until well browned and
tender, 6 to 15 minutes, depending on the size and type
of the mushroom. For a gas grill, close the lid between
flips, listening and keeping an eye out for flare-ups.
If liquid collects in the mushrooms while cooking, move
them to an area of the grill without fire beneath to
avoid flare-ups, then flip and return to direct heat.
When the mushrooms are almost done, add the skillet to
an area of the grill without flame beneath, so that
there’s indirect heat. Add the mushrooms to the skillet
as they finish. Season lightly with salt and add the
butter, stirring to combine until glossy. Season to
taste with salt, pepper and more hot sauce, then top
with blue cheese and, if using, parsley.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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