Mushrooms are one of those things I hated as child – mainly because I only knew the tinned version. Now in my adult life I love them so much I don’t go a week without eating them at least once. Especially when it is barbecue season I love dishing them up in anything ranging from mini pizza to salads and even on their own as mushroom kebabs.
They are great when served warm as side dish next to anything. I tend to bring a lot of them with me when I am invited to a barbecue. Partly because I love to share food and partly because it is a lovely dish on it’s own when you have enough of them and they take up so very little space on the grill and are done in a matter of minutes.
I can strongly recommend making a big batch of them because you can take them off the skewers and serve them cold the following days and add the to anything you like. You can slice them up as nice additions to antipasti plates, put them in sandwiches or add them to salads. Or you might as well just keep them whole and snack on them. Just keep in mind that when you use them in cooked dishes it is enough to add them in the last few minutes since they only need to be heated.
If you try these, let me know!
- 12 chestnut mushrooms
- 12 button mushrooms
- 125ml (1/2 cup) olive oil, or oil of your preference
- 1 handful of parsley, 20g (1/2 cup tightly packed)
- 2 cloves of garlic
- 1 tsp pepper
- ½ tsp salt
- Choose mushrooms that have about the same size. This is not just for looks but also to make sure they are evenly cooked. If they differ too much in size you will end up with some who are burnt while others are still not cooked.
- Remove any soil with a kitchen cloth or mushroom brush if you have one. Carefully thread them onto skewers. I prefer metal skewers for mushrooms and delicate vegetables. They are thinner and cause less breaking. If you use wooden skewers you have to soak them in water for about half an hour before you poke them through your mushroom caps. Soaking the wooden sticks prevents the skewers catching fire while you barbecue your mushrooms.
- In a blender or small food processor combine the rest of the ingredients and blend at high speed. Brush the mushrooms from one side with the green marinade. Turn them and brush the other side. Let them sit in the fridge until the barbeque is ready. I usually make them about an hour or two ahead.
- In a blender or small food processor combine the rest of the ingredients and blend at high speed. Brush the mushrooms from one side with the green marinade. Turn them and brush the other side. Let them sit in the fridge until the barbeque is ready. I usually make them about an hour or two ahead.
- Barbecue the skewers over medium heat for 10-15 minutes. Keep an eye on them.
**The salt in the marinade is kept on a low so it doesn’t drain the water out of the mushrooms. When you are done barbecuing them sprinkle your mushrooms with a generous amount of sea salt.
Leave a Reply