Recipes

GRILLING MUSHROOMS

Your Twin Eagles Grill is the perfect place to cook mushrooms…

because mushrooms contain a high percentage of water and the grill offers intense heat, evaporating the moisture and making the mushroom flavor shine.

The trick to grilling mushrooms is knowing the best method for the size of the mushrooms you’re cooking. You can grill any sized mushroom, but you’ll need to choose between a foil packet, a grill pan or direct grilling.

Large portabella and trumpet royale mushrooms should be grilled directly on the grates, as they won’t slip through. Oyster mushrooms and other delicate varieties are best in a foil packet and traditional button mushrooms are best cooked on a skewer or in a sauté pan right on the grill.

Mushrooms should never be washed, as they absorb water, so just gently brush off any debris using a paper towel. I like to marinate the bigger mushrooms in balsamic vinegar and olive oil for a few minutes before grilling or drizzle with olive oil and your favorite dry rub right on the grill for meaty mushroom goodness~

GRILLING MUSHROOMS
From: Chef Jamie Gwen
Yields: 4 as a side dish.

Ingredients:

1/2 pound oyster mushrooms –
cleaned, trimmed & cut bite size
1/2 pound crimini mushrooms – cleaned
& sliced 1/2-inch thick
2 tablespoons freshly chopped herbs
(thyme, rosemary, marjoram or a mix)
2 garlic cloves, minced
Zest from 1 lemon
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Salt & freshly ground pepper

Directions:

1. Preheat your Twin Eagles Grill to high heat. Cut a 12-by-12-inch square of heavy
2. In a large mixing bowl, combine the mushrooms,
3. Season with salt and pepper and toss to
4. Pile the mushrooms in the center of the square of
5. Place on your hot grill and grill for about 20 minutes,
6. The mushrooms should be tender and juicy when done.