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!

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

Cheesy Mushroom Packet

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

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

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

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?


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