Best Marinated Mushroom Tomato And Scallion Skewers Recipes

Marinated Mushroom, Tomato, and Scallion Skewers image

Provided by Nick Fauchald

Yield Serves 4

Number Of Ingredients 12

2 garlic cloves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine or Sherry vinegar
3 tablespoons chopped fresh thyme and/or rosemary leaves
Large pinch of crushed red pepper flakes
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
6 scallions, cut crosswise into 2-inch pieces
1 pint cherry tomatoes
1 pint cremini, button, or other small mushrooms
Special Equipment:
4-6 long wooden or metal skewers, or 4-6 long live branches whittled down to sharpened sticks

Steps:

Whisk garlic, oil, vinegar, thyme, red pepper flakes, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl. Transfer mixture to a resealable container or plastic bag and add scallions, tomatoes, and mushrooms. Marinate until ready to cook, at least 15 minutes.
If using wooden skewers or branches, soak them in water at least 10 minutes. Skewer scallions, tomatoes, and mushrooms, dividing evenly and leaving about 4 inches of empty skewer at the bottom. Reserve leftover marinade.
Prepare a campfire for medium heat. When it's ablaze, carefully place skewers vertically in the ground around the fire; they should be close enough to the flames that the ingredients begin sizzling within a few seconds. Cook, rotating skewers occasionally, until scallions, tomatoes, and mushrooms are caramelized or charred in spots and mushrooms are tender, 10-15 minutes.
Transfer skewers to plates, season with salt and black pepper, drizzle with reserved marinade, and serve.
Do Ahead
Vegetables can be marinated and chilled up to 1 day in advance.

Grilled Mushroom Skewers image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 tablespoons soy sauce
36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds)
2 teaspoons fresh thyme leaves, chopped
Kosher salt

Steps:

Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.