BBQ Portobello mushroom
Food October 10th, 2008
And just because I am going for a BBQ tonight, served with Chardonnay and Merlot, I am going to present a recipe for making nice grilled BBQ Portobello mushrooms.
Things that you need is simply:
- 1 x packet of (about 4 to 8 for 1-2 servings) Portobello mushroom (duh?)
- 1 x a few stalks of thyme (those in small stalks, if possible, else, the replacement for this is thyme leaves and a brush [those that the barber use for putting on shaving cream])
- 1 x Bottle of extra virgin olive oil (apparently, it’s not enough just to be virgin, must be extra virgin, more virgin than virgin)
- 1 x Bottle of Parsley leaves
- 2 x Chilli (preferably thinly sliced already, else you have to slice it yourself)
- 1 x Lemon (those big ones)
After you have gotten all these from your friendly supermarket, just follow the steps to make nice, delicious grilled Portobello mushrooms:
- Cut of the stalks of the mushrooms so that they can be laid flat on the grill
- Place them on the grill until the bottom starts turning brown
- Meanwhile, get the stalks of thyme and tie them up at the stem-end so that it looks like a small brush
- Pound the leaves of the thyme until the leaves fall off (if you didn’t manage to get the thyme stalks, you may use thyme–leaves-in-a-bottle here)
- Add some water (about 1 teaspoon) onto the pounded leaves that came off
- Add about 2 tablespoons of extra virgin olive oil
- Stir and mix the concoction
- Go back to the grill and turn the mushrooms up
- Using the thyme stalks/brush, dip into the concoction and apply the mixture evenly on the mushrooms
- Turn the mushrooms and apply evenly on both sides
- Grill until desired level
- Place the mushrooms on a plate
- Cut the lemon into halves and give the mushrooms a generous sprinkle of lemon juice
- Sprinkle the parley leaves and sliced chilli on the mushrooms
- Complete it with a squeeze of extra virgin olive oil on the mushrooms
- Tuck in!
You can actually change the concoction in steps 5-6 to anything else you wish. Some add vinegar for that extra tinge. We hope you enjoyed this session of Jean-learns-how-to-cook! =)
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