Broiled Mushrooms Recipes

Steps:

• Preheat the broiler. Clean the mushroom caps with a damp paper towel. Save the stems for stock or to flavor sauces.
• In a small bowl, combine 4 tablespoons of the lemon juice,the garlic, 3 tablespoons of the parsley, and the oil and pepper. Mix well.
• Line a 17x11" jelly roll pan with foil. Arrange the mushrooms,top side up, on the foil, and brush generously with the lemon juice mixture.
• Place the mushrooms 4 inches from the heat and broil until just tender, 5 to 7 minutes.
• To serve, sprinkle the mushrooms with the remaining 2 tbsp lemon juice, 1 tbsp of parsley, and pepper to taste.
• Enjoy!

Steps:

• Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
• Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
• Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
• The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.

Steps:

• Preheat a grill. Preheat the oven to 350 degrees F.
• Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
• To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
• To serve, place on large platter, and sprinkle with remaining parsley.

Steps:

• Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook until just done (about 10 minutes).
• Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Lower heat to medium-high. Add the shiitake mushrooms, stir well, and saute until mushrooms become golden-brown, about 3 minutes. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 cup of hot water. Blend, and add to saute pan. Cook one minute over medium heat. Season well with nutmeg.
• To serve, remove the wrapped bacon from the salmon (you may discard the bacon, or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
• Recommended Wine: 1994 Saintsbury Garnet Carneros Pinot Noir

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:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

Steps:

• Remove the stems from the mushrooms, chop the stems and add to the spaghetti sauce.
• Hollow out the mushroom caps and fill with a little of the sauce.
• Top each cap with the mozzarella cheese and then sprinkle with Parmesan.
• Heat the olive oil and rosemary on the stovetop in an ovenproof skillet.
• Place the mushroom caps in the hot rosemary-infused oil.
• Immediately place the skillet under the oven broiler and cook until the cheese is brown and bubbly and the mushrooms are done.

Steps:

• Prepare a grill for medium heat; brush grate with oil. Stir 8 red Thai chiles, thinly sliced on a diagonal, 1 Tbsp. light soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. finely chopped garlic, 2 tsp. finely chopped peeled ginger, 1 tsp. sugar, and half of lime juice in a large bowl until sugar is dissolved. Mix in 5 sprigs culantro or cilantro, coarsely chopped, and 3 sprigs Thai lemon basil or Thai basil, coarsely chopped, and let dressing sit 10 minutes.
• Meanwhile, spread out leaves from one 1 lb. package fresh (or frozen, thawed) banana leaves on a surface. Remove ribs, then cut leaves to make four 18x12" rectangles (depending on how many leaves come in your package, you may not use all of them). Cook in a large pot of boiling water until pliable, about 30 seconds. Drain and gently pat dry with a kitchen towel.
• Add 6 oz. enoki mushrooms, trimmed, torn into ½" pieces, and 2 oz. brown shimeji mushrooms to dressing and mix until mushrooms start to shrink and release some of their liquid, about 1 minute. Stir in 2 Tbsp. vegetable oil.
• Arrange two 18x12" banana leaf rectangles, vein side up, on a surface, then stack remaining two 18x12" rectangles on to create a double layer; veins should be running perpendicular to you. Divide mushroom mixture between stacks and top each with half of 1 lemongrass stalk, bottom 4" only, tough outer layers removed, thinly sliced. Working with 1 stack at a time, fold banana leaves over filling from left and right sides, then fold top and bottom up and over to form a packet. Tie packets with pandan leaves to secure (a strip of banana leaf will also work in a pinch).
• Grill packets until deeply browned and charred in spots, about 5 minutes per side. Serve with steamed jasmine rice or glutinous rice.

Steps:

• In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
• In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
• Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
• Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
• Arrange grilled meats and vegetables on a large platter and serve immediately.

Steps:

• Heat Butter in a large skillet over medium heat.
• Add mushrooms, green onions, and mustard.
• Saute for 10 minutes, or until tender.
• Add lemon juice, worcestershire sauce and parsley to the skillet.
• Cook for 1 minute.
• Stir in whipping cream.
• Heat over low-medium heat to serving temperature; do not boil.
• Spoon over steak.

Steps:

• If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
• In a saucepan, bring the 3 cups water and salt to a rapid boil.
• Add the cornmeal in a thin, steady stream, whisking to prevent lumps.
• Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
• While the polenta cooks, strain the porcini mushrooms and rinse them.
• Heat the oil in a skillet and saute the 1 1/2 cups mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
• Stir in the wine and add salt.
• Simmer gently for another minute or two.
• Preheat the broiler.
• Spread the polenta in and oiled pie plate or casserole dish.
• Sprinkle the mozzarella on the polenta.
• Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
• Add pepper to taste.
• Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.