Grilled Mushrooms
Makes: 4 servings
Time: About 20 minutes
F M V
The best of the widely available mushrooms for grilling are shiitake, cremini, and portobello. Many wild mushrooms are simply too delicate to grill, although fresh porcini, if you can find — and afford — them, are sensational.
Other vegetables you can use: See the chart on pages 166–167.
- ⅓ cup olive oil
- 1 tablespoon minced shallot, scallions, onion, or garlic
- 1 teaspoon fresh thyme leaves (optional)
- Salt and pepper
- 4 large portobello mushrooms, trimmed and halved down the middle; 12–16 cremini, trimmed and halved or left whole; or 12–16 shiitakes, stems removed (reserve for stock), caps left whole or halved
- Chopped fresh parsley for garnish
- Prepare a charcoal or gas grill or turn on the broiler for moderate heat and put the rack about 4 inches from the heat source. Mix together the oil, shallot, thyme if you’re using it, and salt and pepper. Brush the mushrooms all over with about half of this mixture.
- Grill or broil the mushrooms with the tops of their caps away from the heat until they begin to brown, 5 to 8 minutes. Brush with the remaining oil and turn. Grill until tender and nicely browned all over, 5 to 10 minutes more. Garnish and serve hot, warm, or at room temperature.