Monday, July 8, 2013

Steak & Portobello Mushrooms on the BBQ

It was the perfect Saturday night!  The weather was beautiful so I invited a good friend over for a bbq! Both of us being total carnivores, we decided on big fat rib-eye steaks along with roasted asparagus and my new fav recipe for marinated portobello mushrooms (recipe below).  With the night being so beautiful we decided to eat outside on the patio. In celebration of the occasion we brought out the good white linen tablecloth and linen napkins as well as a good bottle or red, which of course I proceeded to spill on the table cloth. Thank god for "WineAway"!

Grilled Portobello Mushrooms;
6 - 8                 medium size portobello mushrooms
125ml (1/2cup) Balsamic vinegar
45 ml (3 tbsp)   chopped fresh coriander
15ml (1tbsp)     coarsely ground pepper
5ml (1tsp)         finely chopped garlic
5ml (1tsp)         salt
250 ml (1 cup)   Roasted Garlic-Flavored Olive Oil

For the oil; Roast 1 whole head of garlic drizzled in olive oil and wrapped in foil for approx. 30 minutes or until tender.  When done, squeeze garlic into 1 cup of olive oil and let sit for at least 4 hours or ideally overnight.

Clean the mushrooms with a soft brush or damp cloth.  Remove the stems and set aside.

Prepare the marinade; Mix together vinegar, coriander, pepper, garlic and salt. Gradually whisk in the garlic flavored oil until mixture is thickened.

Brush Musrooms all over with the marinade and reserve the extra marinade to use as a basting sauce.  Arrange the mushrooms gill-side up in a shallow dish, cover loosely and let marinate in refrigerator for 4 -6 hours.

Place the mushrooms in a grill basket or directly on grill over medium-high heat and cook for 8 - 10 minutes per side or until tender, basting frequently with the reserved marinade. 

If you like you can slice the mushrooms and arrange on a larger platter or serve whole on individual plates.

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