Legend has it that mushrooms are the key to immortality. They have been said to stimulate and sharpen our senses, and feats of superhuman strength have been attributed to them. Early Egyptians considered mushrooms to be food for royalty, barring their consumption by the commoners. Here in Alabama we suspect the pharaohs were partaking of the psychedelic variety. We do agree with one thing, though: Those little suckers are good eatin’. There are very few foods that pair with beef as well as mushrooms do. Their savory and earthy flavors complement everything from steak and salads to satays. A marinade of soy, balsamic vinegar, and butter amplifies their natural gifts, while they caramelize on the grill. Serve these grilled delights with any recipe in this chapter. Also try topping them with Mustard Horseradish Sauce (page 229).
Recipe information
Yield
serves 6
Ingredients
Marinade
Preparation
Step 1
Melt the butter in a small saucepan. Add the remaining marinade ingredients, mix well, and heat just until warm. Pour the warm marinade over the mushrooms, stir to coat, and set aside at room temperature for 1 hour.
Step 2
Build a charcoal and/or wood fire for direct grilling to 400°F. Thread the mushrooms onto skewers or place them in a grill basket and grill directly over the coals for 3 to 5 minutes on each side, basting frequently with the marinade.
Cooking Method
Step 3
Direct heat
Suggested Supplies
Step 4
Soaked Wooden Skewers
