I copied this recipe from Brent Schrader. I’m always looking for great Mushroom ideas that can be vegan and eaten with red wine. Meaty toasty smokey mushrooms are a favorite of mine, and when visiting friends who serve wine, I like to bring a dish.
Here’s the original post. I used to live in VA, so it’s great to share a post from a VA lover! http://vahuntergatherers.com/2013/09/25/grilled-portabello-mushroom-caps/#more-2012
Mushrooms. These fungi were something that I strongly avoided for most of my formative years–my father is not a fan, and I ipso facto also was determined to dislike them. Eventually, I was tricked out of this delusion, and I’m a better person for it. I would challenge each of you to go eat something you are certain you dislike because you’ve “always hated it” and be pleasantly surprised by the outcome. Thanks to this initiative, I now enjoy: asparagus, brussels sprouts, beets, lobster, and mushrooms.
This recipe was a brain-child of ours from earlier this summer when our friend Russ (of The Domestic Man) and his family came over to barbecue with us. This is brilliantly simple, and is a great side for your grilled meats. This could also be accomplished in a skillet, but why not take advantage of the grill while the weather is still in our favor. Let us know how you enjoy these delicious and easy mushrooms.
6 medium portabello mushroom caps, sliced into 1/2″ strips
1 tsp thyme
1/8 tsp lemon zest
1/8 tsp oregano
pinch of salt and pepper
3 Tbsp olive oil
Mix dry ingredients with olive oil and brush onto mushroom caps.
Grill covered for 15 minutes, stirring the mushrooms occasionally.
Allow to cool 3-4 minutes, and serve. Please let us know if you give this a shot and how it comes out!