Grilled Garlic Mushrooms Recipe
Get your fill of ‘shrooms with this easy, flavour-filled recipe that brings together all of the major food groups: mushrooms, garlic, and grilled goods. There’s not much else you need in life, eh? Well, maybe a steak or something to go alongside it. Also beer. And a nice baked potato would be pretty damn good right about now. But aside from those things… this is a really solid combo.
Grilled Garlic Mushrooms
Serves 4 as an appetizer
1 tablespoon salted butter
1 pound assorted mushrooms (we used a mixture of chanterelles, abalone (the mushroom, not the snail), and white and brown mushrooms)
2 cloves garlic
Handful of fresh parsley
Freshly grated parmesan cheese
Salt and pepper, to taste
Step 1: Assemble your ingredients and preheat your grill to medium heat.
Step 2: Wipe the mushrooms and cut off (and discard) the ends.
Step 3: Grate that garlic. You could chop it, but grating it gets all of the stinky goodness out. Yum.
Step 4: Chop up the parsley. Grate the parmesan – however much of it that you want… we won’t judge.
Step 5: Heat the butter in a cast iron skillet on the grill.
Step 6: When the butter is all melted and delicious, add the mushrooms.
Step 7: Now add the garlic, and season the mixture with salt and pepper. It should start to smell like the greatest thing on the face of the earth in just a few seconds. Stir it up, reduce heat to low, and cover. Leave it alone for a few minutes, okay? Don’t smother the mushrooms (emotionally, not physically).
Step 8: Stir up the mushrooms, and continue to cook, with the lid closed, until the mushrooms are soft. Then, Remove the skillet from the grill. Be careful, it’s super hot!
WE REPEAT: DON’T BURN YOUR HAND. YOU MAY NEED IT IN THE FUTURE.
Step 9: Season with more salt and pepper, if needed, and then sprinkle the parsley and parmesan over top. Serve as a side dish, or with nice crusty bread all by their lonesome, and sop up the juices with the bread. So, so tasty. Actually, they’re gross. Just make them and drop them off to us, okay? Cool. Thanks.