Justified & Ancient
- Dec 19, 2009
Did she eat the mushrooms?Well it was strange that she didn't get sick.
I love mushrooms but due to dietary restraints I don’t currently eat them. I still cook them for the wife and we have a standard mushroom recipe that we always do on the BBQ because they are always appreciated by our guests. So if the current Mrs T63, the former Mrs T63 (she is always here when we cook for the family) all my children and grandchildren were to die of mushroom poisoning I would survive and be left with a terrible dilemma. Who is going to walk the dogs when I’m at work?
Grilled Garlic Mushroom Skewers
These grilled mushrooms are so delicious, just like juicy little flavour bombs. Serve everyone a skewer as an appetiser with some grilled bread, or as a side dish with grilled meats or fish. You will absolutely love these grilled garlic mushrooms on skewers– They’re so good, you’ll want to make them every single day of the week. Enjoy!
2 pounds mushrooms, sliced in half lengthwise
2 tablespoons olive oil
1 tablespoon soy sauce
3 cloves garlic, chopped
1/2 teaspoon thyme, chopped
1 tablespoon fresh chopped parsley
1/4 teaspoon salt and pepper, or to taste
1/2 teaspoon red chili pepper flakes, optional
To make the grilled mushroom skewers: Marinate the sliced mushrooms in the mixture of the remaining ingredients for 30 minutes. In the meantime, soak wooden skewers in water to prevent burning.
Skewer the mushrooms (it’s easier when you twist instead of just pick through the mushroom) and grill until just tender and slightly charred, about 2-3 minutes per side.
Transfer the grilled mushroom skewers to a serving platter and sprinkle some chopped parsley and serve immediately. Enjoy!