Happy New Year, everyone! I hope the beginning of 2012 found you safe and happy.
The weather here has been pretty forgiving, so last night it was warm enough (32 degrees Fahrenheit!) to use our grill to make dinner. Tim grilled some fish and these lovely mushrooms and onions, which we served over a long grain and wild rice blend, and I used our new camera to take the pictures.
This morning, however, we awoke to large, fluffy snow flakes, slippery roads and the world looked and felt like this:
Now that the snow is tapering off, the temperature is dropping and the wind is supposed to reach 60mph. I'm so glad it waited until today to come because I much prefer the flavor of anything grilled to anything cooked indoors; our cast iron griddle is so well seasoned that it is literally impossible for anything cooked on it to turn out badly. If you don't have a cast iron griddle, you can always make the mushrooms on any sort of griddle, but a cast iron one is definitely worth the investment.
By using Herbes de Provence and then just before serving, fresh lemon juice, these mushrooms were a perfect accompaniment to the grilled fish and rice. If you want to serve them with beef, simply swap the Herbes de Provence for thyme or rosemary and replace the lemon at the end with just a little more balsamic vinegar or a splash of red wine instead (but do that while they are still on the grill instead of in the serving bowl).
Grilled Mushrooms and Onions
- 1 lb assorted mushrooms (cremini, button, shitake, oyster), cleaned
- 1/2 c roughly chopped white onion
- 2 cloves garlic, pressed
- 1 Tbs olive oil
- 1 Tbs butter, cut into 9 small chunks
- 1 tsp balsamic vinegar
- 1 tsp dried Herbes de Provence
- Sea salt and freshly ground black pepper
- 1/2 lemon
- chopped fresh parsley
Oil griddle and heat on grill over hot coals or high flame.
Cut any larger mushrooms in half or quarters, depending on size. Combine all ingredients (except lemon wedges) together in a large bowl, and mix well.
Add mushroom mixture to griddle; give it a stir.
Grill 8-10 minutes, or until done, stirring occasionally.
Remove to serving bowl. Squeeze lemon juice over all, sprinkle with fresh parsley, and serve immediately. Serve as a side by itself, or over hot rice.