Grilling is a definite summer pastime. Sure, a lot of us eat meat, but there are some who prefer veggies or even just want some variety in their grilled foods. That’s where mushrooms come in!
Mushrooms come in many sizes, tastes and varieties. There are a few very important things to remember when grilling these fun guys (fungi-get it?-bad pun inserted here):
1. Mushrooms are mostly water. The longer you cook them, the more taste you’ll get-but cook them TOO long and they will burn or get stiff and chewy – and the seasonings you use will be more intense. Be VERY careful not to let them burn. Oil the grate on your grill before grilling mushrooms because they can stick.
2. Large mushrooms, such as portobellas, can be cooked right on the grill. Smaller ones can be cooked on skewers. If you use wooden skewers, make sure they are soaked in water for at least 10 minuter before grilling. Another great way to grill any mushrooms is on foil. It keeps them cooking in their juices. It’s a personal preference, really.
3. Go easy on the salt. Mushrooms are like sponges. Because of their water content, they absorb salt rapidly and taste pretty bad if you overdo it. I learned this the hard way the first time I grilled large portobellas.
4. When selecting mushrooms in the supermarket, select crisp fresh ones. Do not buy them if they are wrinkled or slimy, because this means they are starting to go bad.
Now that you have those basic essentials in mind, it’s time for you to decide which mushrooms to try. I believe that the best mushrooms for grilling are large portobellas and baby bellas. They are very “meaty”, if you can call a mushroom that. But if you’re on a budget, plain old button mushrooms work well too. Shiitake mushrooms are another more costly yet very delicious choice. I would recommend using the fresh variety though, not the re-hydrated dry ones because they would be very rubbery. Oyster mushrooms, which look like the mushrooms that grow attached to trees, can also be grilled. Another fancy variety which is more of a delicacy is the chanterelle.
Mushrooms can be marinaded before grilling. Remember that the thinner they are, the more flavor they will absorb! Some great products I recommend for marinading are the new Kikkoman Teriyaki Takumi marinades. The come in Original, Spicy Miso, Garlic & Green Onion and triple ginger. More info about these and other great sauces is available at:
www.kikkomanusa.com/_pages/consumer/prod_fam.asp?loc=101&pfid;=17
When you grill mushrooms, take into consideration their thickness. Watch them closely as they cook. Some people enjoy the edges a bit more crisp and slightly burnt. A thick mushroom like a portobella will need to cook for 5 to 6 minutes on each side. The smaller varieties cook very quickly. You should be especially when cooking chanterelles and oyster mushrooms because the are usually thinner and much more delicate. They can cook for 2 minutes on each side. Shiitakes cook for about 2 minutes on each side also. Skewers with baby bellas or buttons need about 5 minutes on each side. Just cook until they look juicy.
Here are some links to some recipes for grilling each of the mushrooms I have mentioned:
allrecipes.com/Recipe/Grilled-Portobello-Mushrooms-2/Detail.aspx
allrecipes.com/Recipe/Mushroom-Kabobs/Detail.aspx
www.globalgourmet.com/food/special/2006/pro/shiitake-mushrooms.html
allrecipes.com/Recipe/Grilled-Oyster-Mushrooms/Detail.aspx
www.bigoven.com/140521-Grilled-Chanterelles-with-Lemon,-Sweet-Chiles-&-Wild-Greens-recipe.html
Happy grilling! And as we say in Puerto Rico, buen provecho! (Which means enjoy your meal!)
Recipes are cited from www.Allrecipes.com, www.Globalgourmet.com and www.Bigoven.com
