Grilled Marinated Mushrooms With No Salt Food

GRILLED PORTOBELLO MUSHROOMS

Steps:

• In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
• Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
• To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

MINUTE MARINATED MUSHROOMS

Steps:

• Into a food processor add the bay leaves, peppercorns, mustard seeds, garlic, chile, onion, parsley, and thyme and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil.

GRILLED MARINATED MUSHROOMS WITH NO SALT

Steps:

• Combine all ingredients and marinate for an hour or more in the refrigerator.
• Place the mushrooms on a grill or in a lightly oiled pan and roll around until lightly browned.
• Serve hot.

GRILLED MUSHROOM SKEWERS IN RED CHILE PASTE

Steps:

• If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high. Soak the bamboo skewers in cold water.
• Bring 1 cup water to a boil in a small saucepan over high heat. Add the chiles, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic has softened, about 10 minutes.
• While the chile mixture simmers, coat the bell peppers, zucchini and tomatoes with 1 tablespoon oil in a large bowl; season with salt and pepper.
• Using a slotted spoon, transfer the rehydrated chiles and softened garlic to a blender or food processor along with 1/2 cup of the cooking liquid. Add the achiote paste, liquid aminos, maple syrup, cumin and remaining ¼ cup oil, and blend until completely smooth. Transfer to a large bowl.
• Cut off the mushroom caps and cut the stems into 1/2-inch-thick coins. Halve or quarter the caps to match the diameter of the stems. Add the mushrooms to the chile paste and mix until coated.
• To assemble, load the vegetables onto all the skewers. Start and end each skewer with a piece of bell pepper and alternate among the mushroom slices, bell peppers, zucchini coins and tomatoes in between, going heavy on the mushrooms. Brush any remaining paste over the mushrooms.
• If cooking outdoors, set the skewers on the hot grill grate. If cooking indoors, turn gas burners to medium-high heat or heat a griddle or grill pan on an electric or induction stovetop over medium-high heat. If using a gas range, cook the skewers directly on the grates over the open flame. If using a griddle or pan, set the skewers on the hot surface. Cook until slightly charred and fragrant, turning occasionally with tongs to grill evenly, about 15 minutes. Grill the lemon halves until charred, if you'd like.
• Transfer the skewers to a serving dish and finish with a squeeze of lemon juice and pinch of flaky salt. Serve immediately.

CONTEST-WINNING GRILLED MUSHROOMS

Steps:

• Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

GRILLED MARINATED MUSHROOMS

Steps:

• In a large zipper bag, mix oil,lemon juice, herbs and garlic. Add cleaned mushrooms; Seal and mix gently to coat mushrooms with marinade.
• Refrigerate at least 1 hour but not longer than 8 hours.
• Heat grill to medium.
• Remove mushrooms from marinade. You can skewer them or place them right on the grill.
• Grill for 15 to 20 minutes, turning several times.
• Remove from heat and sprinkle with salt and pepper.
• Serve.

MARINATED MUSHROOMS

Steps:

• Combine all ingredients to make marinade.
• Pour over mushrooms and stir gently to coat.
• Cover container and refrigerate overnight.
• Stir or shake mushrooms occasionally, to ensure contact with marinade.
• Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.

GRILLED MARINATED MUSHROOMS

Steps:

• Combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes.
• Add mushrooms and cook 5 minutes more.
• Allow mushrooms to cool in liquid.
• (Best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) Thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning).
• Discard marinade.
• Grill skewers 3-4 minutes per side over medium heat, turning once.
• Serve with warm pita bread, feta cheese and kalamata olives, if you desire.