Long Weekend Grilling
Looking forward to spending this long weekend around the BBQ? Mushrooms Canada has put together the ultimate grilling meal- Appetizer, Side Dish, Main Course- to satisfy those grilling cravings!
Appetizer
Sweet and Spicy and Stir-fried Mushrooms
Serve this very easy side dish with grilled chicken, fish, lamb or spinach vegetarian dishes or as part of an Asian menu.
Preparation Time: 10 minutes
Cooking Time: 8 minutes
2 tbsp (25 mL) soya sauce
1 tbsp (15 mL) each oyster sauce and honey
¼-½ tsp (1-2 mL) hot red pepper flakes
1 tbsp (15 mL) sesame seeds
2 tbsp (25 mL) vegetable oil
1 ½ lb (750 g) fresh, medium white and crimini Mushroom caps
Garnish: sliced green onions (optional)
In a small bowl or measuring cup, combine the soya sauce, oyster sauce, honey and red pepper flakes; set aside.
Heat a large wok or skillet over medium high heat; add the sesame seeds and cook, stirring constantly, for 1-3 minutes or until golden brown. Remove to a plate and set aside.
Add the oil to the wok and heat over medium high heat until hot. Add the mushrooms and stir-fry for 1 –2 minutes or until starting to brown. Stir in soya sauce mixture and sesame seeds; stir-fry for 2-3 minutes or until mushrooms are well coated and just tender. Serve sprinkled with green onions if desired.
Makes 6 servings
This is a delicious and fast way to cook mushrooms on the barbecue while grilling steak, burgers, chicken or fish. Try crimini or a mixture of mushrooms for a change.
Preparation Time: 2 minutes
Cooking Time: 10 minutes
Ingredients
8 oz (250 g) sliced fresh Mushrooms
2 tbsp (10 mL) fresh minced oregano OR
½ tbsp (2 mL) dried oregano
1 cup (250 mL) shredded old cheddar cheese
Method
Place sliced mushrooms in lightly greased foil pie plate or in a large rectangular piece of heavy foil. Sprinkle with oregano and top with cheddar cheese. Cover with foil and grill over high heat for 5-10 minutes or until bubbling and cheese melts.
Makes 2 servings
Main
Grilled Chicken and Portabella Mushrooms with Peppercorn Sauce
The flavourful sauce is mildly spiced, since green peppercorns are the under-ripe berry from the pepper plant and therefore not as hot as black peppercorns. This dish is utterly simple to prepare but special enough for entertaining.
Preparation Time: 5 minutes
Cooking Time: 8 minutes
Marinating Time: 1–4 hrs
1/3 cup (75 mL) olive oil
1/3 cup (75 mL) lemon juice
4 large cloves garlic, minced
6 medium fresh portabella Mushroom caps
(about 3”/7.5 mL or 227 g)
6 (5 oz /150 g) skinless, boneless chicken breasts
1 pkg (42g) green peppercorn sauce mix
¼ cup (50 mL) ight sour cream
In a measuring cup mix oil, juice and garlic. Place mushrooms in a plastic bag and place chicken in another plastic bag. Pour half of the marinade over mushrooms and other half over chicken; toss to coat evenly; seal bags securely and marinate in refrigerator for 1–4 hrs.
Just before cooking chicken prepare sauce according to package directions. Remove from heat and whisk in sour cream; set aside.
Remove chicken and mushrooms from marinade and grill over medium-high heat for 4 minutes each side or until chicken is no longer pink and mushrooms are tender. While reheating sauce over medium-low, slice mushrooms; place chicken breasts on serving plates and top each with a sliced mushroom. Drizzle sauce over all.
Makes 6 servings
What are you grilling up this Civic Holiday?
-Shannon
