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Jul. 6th, 2011 06:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffGRILLED MUSHROOMS WITH GARLIC BUTTER EN PAPILLOTE
Serves 4 to 6
1 pound mixed cultivated or wild mushrooms (such as button mushrooms, portobellos, cremini, shiitake, and chanterelles)
1/2 cup unsalted butter, softened
1/2 lemon, juiced
2 garlic cloves, very finely minced
1 tablespoon finely chopped Italian (flat-leafed) parsley
Salt
Freshly ground black pepper
Prepare a fire in an outdoor grill.
Meanwhile, wipe all the mushrooms clean with a damp cloth. With a small, sharp knife, trim and discard the stems of the mushrooms as necessary. Cut the mushrooms into uniform slices about 1/2 inch thick, and toss them together in a large mixing bowl. Set aside.
In a small mixing bowl, stir together the butter, lemon juice, garlic, and parsley until smoothly blended. Set aside at cool room temperature.
When the fire is hot and you're ready to cook the meal, tear a sheet of heavy-duty aluminum foil about 2 feet long. Place it flat on a work surface and arrange the mushrooms about one quarter of the way along its length. Sprinkle lightly with salt and pepper. Dot the butter mixture all over the mushrooms. Fold the longer, uncovered side of the foil over the mushrooms to enclose them, and then tightly roll and crimp the edges of the foil together to seal in the mushrooms.
About 8 minutes before the main course is done cooking on the grill, clear a space on the cooking surface for the foil packet. Cook until the foil puffs up, 8 to 12 minutes depending on how hot the fire is.
Using a large spatula, carefully transfer the foil packet to a serving platter. With the tip of a long knife, carefully slit open top of the foil, observing caution to avoid the steam that will escape. Use a long-handled spoon to serve the mushrooms.
Serves 4 to 6
1 pound mixed cultivated or wild mushrooms (such as button mushrooms, portobellos, cremini, shiitake, and chanterelles)
1/2 cup unsalted butter, softened
1/2 lemon, juiced
2 garlic cloves, very finely minced
1 tablespoon finely chopped Italian (flat-leafed) parsley
Salt
Freshly ground black pepper
Prepare a fire in an outdoor grill.
Meanwhile, wipe all the mushrooms clean with a damp cloth. With a small, sharp knife, trim and discard the stems of the mushrooms as necessary. Cut the mushrooms into uniform slices about 1/2 inch thick, and toss them together in a large mixing bowl. Set aside.
In a small mixing bowl, stir together the butter, lemon juice, garlic, and parsley until smoothly blended. Set aside at cool room temperature.
When the fire is hot and you're ready to cook the meal, tear a sheet of heavy-duty aluminum foil about 2 feet long. Place it flat on a work surface and arrange the mushrooms about one quarter of the way along its length. Sprinkle lightly with salt and pepper. Dot the butter mixture all over the mushrooms. Fold the longer, uncovered side of the foil over the mushrooms to enclose them, and then tightly roll and crimp the edges of the foil together to seal in the mushrooms.
About 8 minutes before the main course is done cooking on the grill, clear a space on the cooking surface for the foil packet. Cook until the foil puffs up, 8 to 12 minutes depending on how hot the fire is.
Using a large spatula, carefully transfer the foil packet to a serving platter. With the tip of a long knife, carefully slit open top of the foil, observing caution to avoid the steam that will escape. Use a long-handled spoon to serve the mushrooms.
