Tuesday, November 13, 2018

Grilled Mushroom Skewers #HolidaySideDishes


This week Heather of Hezzi-D's Books and Cooks rounded up a group of bloggers to share holiday side dish recipes. I completely blitzed on getting my Monday post done as we were gone all weekend at a robotics competition. But I was determined to finish my other two. Before I get to that, however, please check out the other recipes for the day...

Grilled Mushroom Skewers

I had visions of doing this on the grill - hence the recipe title - but when it came down to it, Jake didn't have time to start the grill and I was reluctant to do it myself with only a few mushroom skewers to grill. So, I opted for Plancha-Grilled Mushrooms. A plancha is a griddle; I use mine over a flame though, so it feel like grilling.

Ingredients

  • 1 pound brown crimini mushrooms
  • 1/4 C olive oil
  • 1/4 C freshly squeezed lemon juice
  • 1 t organic dark brown sugar
  • 1 t freshly ground salt
  • 1/4 t freshly ground pepper
  • pinch of cayenne pepper
  • 1-2 garlic cloves, peeled and pressed
  • 1 T balsamic vinegar (I used an aged balsamic)
  • Also needed: bamboo skewers, soaked for at least 10 minutes; plancha or grill


Procedure
Place all of the marinade ingredients in mixing bowl and whisk to combine. Place the washed and dried mushrooms in the liquid and toss to coat. Let the mushrooms marinate for 15 minutes, then turn them over and let marinate an additional 15 minutes. Heat the grill or plancha.

Skewer the mushrooms snugly onto the bamboo/wooden skewers that have been soaked. Several of mine cracked, so I need to figure that part out, but Jake told me I needed to skewer though the stem...not the way I did it. Whoops!

Place the skewered mushrooms on the hot plancha for about 3 minutes per side. Serve immediately or tent with foil to keep warm before serving.

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