Best Mark Strausmans Grilled Mushrooms Recipes

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CONTEST-WINNING GRILLED MUSHROOMS



Contest-Winning Grilled Mushrooms image

Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. -Melanie Knoll, Marshalltown, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1/2 pound medium fresh mushrooms
1/4 cup butter, melted
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
Grilled lemon wedges, optional

Steps:

  • Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

Nutrition Facts : Calories 77 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BUFFALO GRILLED MUSHROOMS



Buffalo Grilled Mushrooms image

Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms' moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that's a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they're cooked through.

Provided by Ali Slagle

Categories     dinner, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds medium to large mixed mushrooms (such as crimini, shiitake or maitake, or a combination; not portobello), stemmed
Olive oil
2 tablespoons Buffalo-style hot sauce, such as Frank's
1 large garlic clove, finely chopped
Kosher salt and black pepper
2 tablespoons unsalted butter, cubed and refrigerated
1 1/2 ounces firm blue cheese, sliced or crumbled
A few sprigs of parsley, for garnish (optional)

Steps:

  • 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.

GRILLED MUSHROOMS WITH CHIVE BUTTER



Grilled Mushrooms With Chive Butter image

Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you'll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like latkes, French fries or baked potatoes.

Provided by Alexa Weibel

Categories     vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, cut into small pieces and softened at room temperature
3 tablespoons minced fresh chives
1 small garlic clove, finely grated (using a Microplane)
1 packed teaspoon fresh lemon zest
1/2 teaspoon ground oregano
1/4 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon black pepper
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
5 to 6 fresh, firm, large portobello mushroom caps (about 18 to 20 ounces)
1/4 cup extra-virgin olive oil

Steps:

  • Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
  • Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
  • Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
  • Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
  • Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
  • Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
  • Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
  • Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)

GRILLED MUSHROOMS IN FOIL PACKETS



Grilled Mushrooms in Foil Packets image

If you like to grill foods at a picnic, here's a great vegetarian option. Prepare these packets at home, then pack them, ready to grill, in your picnic basket. The recipe is inspired by one in Patricia Wells's cookbook "Vegetable Harvest." You can make this with cultivated or wild mushrooms.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course, side dish

Time 25m

Yield Serves four

Number Of Ingredients 6

1 pound large mushrooms (regular, portobello, wild, oyster or a combination), cleaned, trimmed and sliced 1/2 inch thick
2 tablespoons chopped fresh thyme, mint, sage, rosemary or marjoram
2 to 4 garlic cloves, thinly sliced or chopped
Salt
freshly ground pepper to taste
2 tablespoons extra virgin olive oil, plus additional for brushing foil

Steps:

  • Cut four 12-by-12-inch squares of heavy aluminum foil, or eight squares of regular aluminum foil (stack two sheets each of the lighter foil to make four squares).
  • In a large bowl, combine the mushrooms, herbs, garlic, salt and pepper, and olive oil. Use a large spoon to blend the ingredients.
  • Brush the dull side of the aluminum squares with olive oil, and divide the mushrooms among the four squares. Fold the squares over and crimp the edges together to form well-sealed packets. Place on a hot grill, and grill 20 to 25 minutes. Remove one packet from the grill, and place on a plate. Carefully open it to check for doneness. The mushrooms should be tender and juicy. Either transfer to plates or bowls (there will be lots of juice), or cut the packets and eat the mushrooms directly from them. Have lots of crusty bread on hand to sop up the juices.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 294 milligrams, Sugar 2 grams

MARK STRAUSMAN'S GRILLED MUSHROOMS



Mark Strausman's Grilled Mushrooms image

Provided by Florence Fabricant

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 anchovy mashed, or 1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
1/4 cup lemon juice
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 pound mushrooms with large caps (portobello, cremini, oyster, shiitake or a mixture)
1/4 cup vegetable oil
1 tablespoon chopped Italian parsley

Steps:

  • Preheat the grill.
  • Mash the anchovy or anchovy paste with the garlic in a mortar. Blend in the lemon juice and olive oil. Season to taste with salt and pepper, and set aside.
  • Wipe any soil from the mushrooms with a damp paper towel. Remove stems from the mushrooms, and discard or set aside for another use, like making stock. (It is not necessary to do this with oyster mushrooms.) Brush the caps with the vegetable oil, and sprinkle with salt and pepper.
  • Place the caps on the grill, top side down, and grill for a minute or two. Give each cap a quarter turn to set crisscross grill marks, and continue grilling another minute. Turn the caps over, and grill another minute or two, until a knife can easily pierce the cap.
  • Remove the mushrooms from the grill, and arrange them on a plate. Beat the dressing to reblend it, and sprinkle it over the warm mushrooms. Scatter the parsley on top, and serve.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 33 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 0 grams

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