Subj : Re: Grilled Mushrooms #2
To   : Ben Collver
From : Dave Drum
Date : Fri Jan 27 2023 05:31:00

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Basalmic Grilled Mushrooms
 BC>  Categories: Mushrooms
 BC>       Yield: 4 Servings

As is this one:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buffalo Grilled Mushrooms
 Categories: Mushrooms, Chilies, Cheese
      Yield: 4 servings
 
  1 1/2 lb Medium to large mixed
           - mushrooms; stemmed
           Olive oil
      2 tb Buffalo-style hot sauce
      1 lg Garlic clove; fine chopped
           Salt & black pepper
      2 tb Unsalted butter; cubed,
           - refrigerated
  1 1/2 oz Firm blue cheese; sliced or
           - crumbled
           Few sprigs of parsley;
           - garnish (opt)
 
  Prepare a charcoal grill for two-zone cooking over high
  heat by pouring the coals onto one half of the grill.
  For a gas grill, heat all the burners, then off turn one
  of the end burners before cooking. (See Tip.)
  
  While the grill is heating, place the mushrooms in a
  large bowl, and drizzle them generously with olive oil
  (about 6 tablespoons). Put the hot sauce and garlic in a
  medium cast-iron skillet.
  
  When you’re ready to grill, bring the mushrooms,
  skillet, salt, cold butter, a tightly folded paper towel
  soaked with oil, oven mitt and tongs to the grill. (You
  want the butter to stay cold, so if you’re worried about
  it melting in the sun, bring it out in a cup over ice.)
  Clean the grates with a grill brush, then oil the grates
  with the paper towel.
  
  Add the mushrooms gill-side up over the flame. Cook the
  mushrooms, turning occasionally, until well browned and
  tender, 6 to 15 minutes, depending on the size and type
  of the mushroom. For a gas grill, close the lid between
  flips, listening and keeping an eye out for flare-ups.
  If liquid collects in the mushrooms while cooking, move
  them to an area of the grill without fire beneath to
  avoid flare-ups, then flip and return to direct heat.
  
  When the mushrooms are almost done, add the skillet to
  an area of the grill without flame beneath, so that
  there’s indirect heat. Add the mushrooms to the skillet
  as they finish. Season lightly with salt and add the
  butter, stirring to combine until glossy. Season to
  taste with salt, pepper and more hot sauce, then top
  with blue cheese and, if using, parsley.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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