To keep things lively and interesting around here, we're inviting some publishing professionals to be our guests. Keep an eye open. About once a month we'll be bringing recipes from some of our friends in the business. Did you see Molly Weston's guest blog yesterday? Molly is quite a hostess and shared a couple of her favorite recipes. And in August, a popular editor will join us as a guest. Not telling who just yet . . .So we're half way through the summer. By now, if you're anything like me you're hearing things like potato salad again? Baked beans? Not more cole slaw! So today I'm sharing something I saw
in a magazine that blew me away. Could it really be that simple?This is such a no brainer that I can't believe I've never done this before! Grilling mushrooms is easier than cooking mushrooms on the stove! And I wish we had smell-a-vision. The scent that wafts up from the aluminum foil packet is simply heavenly. And one more big bonus. No clean-up! Use heavy duty aluminum foil and simply turn back the foil to serve. When you're done, pitch it in the trash. Gotta love that!
This recipe is for one pound of mushrooms. You can use any kind of mushrooms that you like. I suspect that white mushrooms and crimini would be the prettiest if you're having company because they have a visually appealing shape. I mixed white mushrooms with shitaki and they were delicious.
Grilled Mushrooms
aluminum foil
1 pound mushrooms
2-3 cloves of garlic, minced
1/2 teaspoon sweet paprika
olive oil
salt
pepper
1 tablespoon butter
Cut the mushroom caps into quarters, unless they're very small, in which case you can leave the caps whole. Place them in a bowl and add the minced garlic, paprika, salt and pepper. Turn with a spoon a few times. Drizzle with olive oil. Mix.
Spread out a sheet of aluminum foil. Mound the mushroom mixture in a line in the middle. Cut the butter into tiny bits and scatter over the mushrooms.
Bring the sides up and fold to seal. Bend the ends over to seal. Grill for 20 minutes.
Fold back the foil and serve!
