Bbq Mushrooms With Brazilian Spices Recipes

Steps:

• Combine the mushrooms, garlic, lime juice and olive oil in a bowl.
• Season the mushroom mixture with salt and pepper and set aside to marinate for 20 minutes.
• To make the spice mix, combine all the spices together.
• Toss the spices through the mushroom mixture and allow to stand for 10 minutes.
• Place the mushrooms on a preheated BBQ plate (medium heat) & BBQ and grill, carefully turning mushroom's frequently, until the mushroom are a golden brown colour.
• Remove and serve.

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

Steps:

• Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside.
• Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn.
• Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary.
• In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
• Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
• Serve with rice and warm flour tortillas.

Steps:

• Cut 2 lemons into 4 wedges and set aside.
• Juice the remaining lemons, and whisk their juice, the oil, garlic and seasonings together in a small jug.
• Place the mushrooms in a large bowl, and the lamb in a shallow dish and pour a 1/2 of the marinade over each, turning well to combine.
• Marinate both for 15 minutes.
• Cook the lamb on a greased BBQ (grill) plate over medium high heat for 4-5 minutes on each side (for medium) or until cooked to your liking.
• Remove to a foil covered plate and allow to rest.
• Cook the mushrooms on the BBQ (grill) plate for 3-4 minutes or until just tender.
• Remove to a plate.
• Cook the reserved lemon wedges and Turkish bread on the hot plate until warmed through.
• Slice the lamb across the grain into thick slices and arrange it and the mushrooms over the salad leaves divided between 4 serving plates.
• Accompany with the BBQued lemon wedges and bread.

Steps:

• Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.