GRILLED SPICED WHITE MUSHROOMS
Provided by Chris Schlesinger
Categories Mushroom Side Vegetarian Low/No Sugar Backyard BBQ Summer Grill/Barbecue Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 12
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.
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Debra Giles
[email protected]These mushrooms are so versatile. I've used them in tacos, sandwiches, and salads. They're always a delicious addition to any meal.
Padreek Webster
[email protected]I love the way the spices in this recipe complement the natural flavor of the mushrooms. They're the perfect balance of savory and sweet.
Rebecca Owen
[email protected]I've tried this recipe with different types of mushrooms, and they all turn out great. I especially like using portobello mushrooms, because they have a nice meaty texture.
Rahul Ail
[email protected]These mushrooms are so easy to make, and they're always a hit with my family and friends. I love serving them as a side dish or appetizer.
Dylan Luneau
[email protected]I'm a big fan of grilled mushrooms, and this recipe is one of my favorites. The mushrooms are always cooked perfectly, and the spices give them a delicious flavor.
emma lawson
[email protected]I love the combination of spices in this recipe. The cumin and paprika give the mushrooms a nice smoky flavor, and the oregano adds a touch of freshness.
Genet ahmad elias Ahmad
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The mushrooms are always cooked perfectly, and the spices give them a wonderful flavor.
Splatbud
[email protected]These mushrooms are the perfect side dish for any meal. They're light and flavorful, and they go well with grilled meats, fish, or vegetables.
anastasia vanghele
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these mushrooms perfectly. They turned out so delicious, and I'm so glad I tried them.
John Rage
[email protected]These grilled mushrooms were a hit at my last barbecue! They were so flavorful and juicy, and the spices gave them a nice kick. I'll definitely be making these again.