Emma Wilson
Barbecued garlic mushrooms are a delicious and versatile side dish that can be served alongside steak, chicken, or fish. They are also a fantastic vegetarian option when used as a burger filling. This dish is easy to make and can be prepared in around 20 minutes. The mushrooms are marinated in a mixture of garlic, butter, and herbs, and then grilled to golden brown perfection. The key to this recipe is to use firm, meaty mushrooms such as field, cremini, or button mushrooms, which can withstand the heat of the grill and develop a crust while staying juicy inside.
| Characteristics | Values |
|---|---|
| Type of mushroom | Field, Cremini, Button, Porcini, King Oyster, Portobello, White Button |
| Marinade ingredients | Olive oil, balsamic vinegar, soy sauce, brown sugar, salt, pepper, lemon juice, lemon zest, honey, rosemary, thyme |
| Other ingredients | Butter, garlic, parsley, green onion, garlic powder, olive oil, parmesan cheese |
| Marinade time | 30 minutes |
| Grill temperature | Medium-high |
| Grill time | 5-7 minutes per side |
| Storage | Refrigerate leftovers in an airtight container for up to 3 days |
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What You'll Learn
Choosing the right mushrooms
First, consider the variety of mushrooms that will work best on the grill. Meaty mushrooms like porcini, king oyster, and portobellos are excellent choices as they hold up well to the heat and develop a beautiful crust while remaining juicy inside. If you're using smaller mushrooms like button mushrooms, consider threading them onto skewers before placing them on the grill to prevent them from falling through the grates.
When selecting mushrooms, opt for those that are firm, sturdy, and evenly sized. This ensures even cooking and a consistent texture. Look for mushrooms that are roughly uniform in size, with a firm texture and an evenly coloured, unblemished surface. If you're using larger mushrooms, cut them into halves or uniform sizes to ensure even cooking.
Freshness is key when choosing mushrooms. Look for firm, dry mushrooms with intact caps. Avoid mushrooms that appear slimy or wet, as this could indicate spoilage. Fresh mushrooms should have a pleasant earthy aroma and be free of any visible dirt or debris.
When shopping for mushrooms, you can find fresh options in the produce section of your grocery store or local market. Loose mushrooms in bulk bins often offer a good selection of firm, fresh mushrooms at a more affordable price. You can also find pre-packaged mushrooms, but be sure to check the packaging dates to ensure freshness.
Lastly, consider the quantity you will need for your barbecue. As a side dish, plan for about four to six mushrooms per person. If you're serving them as a main course or stuffing them, you may need more, depending on the size and variety of mushroom you choose.
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Preparing the marinade
Firstly, select your mushrooms. Field, cremini, white button, and portobello mushrooms are all good options for barbecuing. Look for firm, evenly-sized mushrooms that are roughly uniform in size. If you are using larger mushrooms, cut them in half to ensure quick and consistent cooking.
Next, trim the mushroom stems and clean the mushrooms. Use a damp paper towel to gently rub each mushroom, or rinse them briefly in a colander. Avoid soaking the mushrooms in water, as they are porous and can become waterlogged.
Now, you can prepare the marinade. In a large bowl, combine garlic, butter, olive oil, vinegar, brown sugar, soy sauce, salt, pepper, lemon zest, lemon juice, honey, and any herbs of your choice. Whisk these ingredients together until they form a smooth marinade. You can also add other ingredients to the marinade, such as rosemary, chives, dill, thyme, basil, or parsley, depending on your preference.
Once the marinade is ready, add the mushrooms to the bowl and gently toss them until they are evenly coated. Set the mushrooms aside to marinate at room temperature for about 30 minutes. Do not let them marinate for longer than this, as the mushrooms will release liquid that will thin the marinade.
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Preparing the barbecue
Once you've selected your mushrooms, it's time to prepare them for the barbecue. Clean the mushrooms gently with a damp paper towel or a soft brush to remove any dirt. If they are particularly dirty, you can rinse them briefly in a colander, but avoid soaking them as mushrooms are porous and can become waterlogged. After cleaning, trim the ends and any dry, woody parts from the stems. If using larger mushrooms, halve or quarter them to ensure even cooking.
The next step is to skewer the mushrooms. Thread them onto either metal or pre-soaked wooden skewers, leaving a small space between each mushroom. If you're feeling creative, you can also add other vegetables to the skewers, such as onions, zucchini, or peppers. Just make sure to cut them into similar sizes as the mushrooms for even cooking. Flat skewers are recommended to prevent the mushrooms from spinning when flipped.
Now it's time to prepare the barbecue itself. Oil the grill and preheat it to a medium temperature. If using charcoal, dampen some rosemary stalks with water and throw them onto the charcoal to infuse a subtle rosemary flavour into your mushrooms.
With the barbecue ready, it's time to cook your garlic mushrooms. Place the skewers on the grill, gill-side up, and cook for around 5 minutes before flipping. Use two pairs of tongs for easier flipping. After another 5 minutes, your mushrooms should be golden brown and tender. Transfer them to a plate or baking sheet and drizzle with garlic butter or sauce for a mouthwatering finish.
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Cooking the mushrooms
When it comes to cooking the mushrooms, there are a few different methods you can use, depending on your preference.
One popular method is to skewer the mushrooms and grill them. First, trim the ends off the mushrooms and remove any dirt. You can do this by gently brushing the mushrooms with a soft brush or wiping them with a damp cloth or paper towel. Try to avoid rinsing the mushrooms under running water, as they can become waterlogged. If you are using wooden skewers, remember to soak them in water before threading the mushrooms onto them. Metal skewers also work well and do not need to be soaked. Group similar-sized mushrooms together on the same skewers, spacing them about 1/2 inch apart.
Once your mushrooms are prepared, you can start grilling. Oil your barbecue grill and preheat it to a medium temperature. Place the mushrooms gill-side up in the direct heat zone and cook for around 5 minutes. Then, flip the mushrooms and cook for another 5 minutes, or until they are tender and lightly browned. If using a grill pan, you can cook the mushrooms for around 20 minutes, turning them occasionally.
Another option is to cook the mushrooms in a pan. Heat a pan to medium temperature and place the mushrooms cup-side up. Cook for a minute or two, checking occasionally, until they are lightly browned on the bottom.
No matter which cooking method you choose, the key to delicious garlic mushrooms is in the marinade. Before cooking, combine your mushrooms with a marinade of butter, garlic, olive oil, and other herbs and spices of your choice. Let the mushrooms sit in the marinade for around 30 minutes to absorb all the flavours. After cooking, you can also drizzle your mushrooms with garlic butter or toss them in the remaining marinade for an extra punch of flavour.
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Storing leftovers
Storing leftover barbecue garlic mushrooms is simple and can be done in a few different ways. One option is to place the leftover mushrooms in an airtight container and store them in the refrigerator for up to three days. This method helps keep the mushrooms fresh and prevents them from drying out.
Another option is to freeze the leftover mushrooms. To do this, clean the mushrooms thoroughly and then transfer them to a freezer-safe bag or container. It is important to note that freezing mushrooms may affect their texture, so they are best suited for use in dishes where they will be cooked further, such as in stocks or veggie burgers.
Additionally, you can dehydrate the leftover mushrooms and store them in a mason jar. This method involves slicing the mushrooms, tossing them in oil, soy sauce, powdered garlic, and herbs, and then dehydrating them. Dehydrated mushrooms can be stored for an extended period and can be rehydrated by pouring boiling water over them when needed.
When storing leftover barbecue garlic mushrooms, it is important to ensure they are cooled to room temperature before placing them in the refrigerator or freezer. Proper storage will help maintain the quality and freshness of the mushrooms, allowing you to enjoy them for a few extra days.
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Frequently asked questions
Field mushrooms are best, but make sure they are round and firm rather than flat and flimsy. Some good varieties include cremini, button, porcini, king oyster, and portobello.
Remove the stems and trim off any dry, woody bits. Clean the mushrooms with a damp paper towel or quickly rinse them in a colander (but don't soak them). You can cut larger mushrooms in half to ensure even cooking.
You'll need butter, garlic, olive oil, and seasonings like salt, pepper, rosemary, and soy sauce. You can also add lemon juice, parsley, or other herbs for extra flavour.
First, marinate the mushrooms in a mixture of butter, garlic, and your choice of seasonings. Thread the mushrooms onto skewers and place them on a preheated, oiled barbecue grill. Cook for about 5 minutes on each side, until they are golden brown and tender. Serve immediately.
