GRILLED MUSHROOM FLATBREAD WITH TRUFFLED PECORINO
Steps:
- For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment. Let sit for 2 minutes to activate the yeast; it will begin to bubble. On low speed, add the flour and salt slowly, then add the olive oil. Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes. Place in a lightly-oiled bowl. Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour.
- For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use.
- For the flatbreads: Heat grill to medium heat. Toss the mushrooms lightly in the olive oil and some salt and pepper. Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
- For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide. Lightly oil the grates of the grill. Grill the flatbreads for 2 minutes per side. Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan. Return the flatbreads to the grill in a low-heated area. Close the lid and cook for about 4 minutes. Sprinkle with the chives, cut each into 8 pieces and serve.
GRILLED FLATBREAD WITH WILD MUSHROOMS
Provided by Marc Murphy
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the dough: Stir together the sugar in 2 cups warm water in a medium bowl until dissolved. Sprinkle the yeast over the water, cover with a clean kitchen towel and let sit until the mixture becomes slightly foamy, about 5 minutes. If the mixture doesn't become foamy, it means the yeast is dead; throw the mixture out and start over with a new packet of yeast.
- Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed until combined. Add the yeast mixture and the olive oil and knead on low speed for 4 minutes. Raise the mixer speed to medium-low and knead until the dough starts to pull away from the sides of the bowl, about 6 minutes. Raise the mixer speed to medium and mix until the dough is smooth, pliable, and elastic, 5 minutes more. Lightly oil a large, clean bowl and transfer the dough to the bowl. Cover with a clean kitchen towel and let rest in a warm place until doubled in size, about 1 hour.
- For the mushrooms: Meanwhile, melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Add half of the portobello mushrooms, half of the oyster mushrooms, 3 sprigs thyme and half of the bay leaf to the pan. Cook, stirring occasionally, until the mushrooms no longer give off liquid and are golden brown, about 5 minutes. Add a pinch of salt, stir and transfer the mushrooms to a large bowl. Return the pan to the stovetop over medium-high heat and add the remaining 2 tablespoons butter. When it has melted, add the remaining mushrooms, thyme and bay leaf. Cook the second batch in the same manner as above. Add a pinch of salt, stir and transfer the mushrooms to the bowl with the first batch. Set aside.
- To assemble: Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper. If you'd like to grill your crust first, preheat a grill for cooking over medium heat.
- Dust your work surface with flour and cut the dough in half. Using your fingertips, press out each piece into an oval roughly 12 inches long and 4 inches wide. If grilling crust first, brush the dough with olive oil and place on the grill. Grill until cooked through and well-marked on each side, 3 to 4 minutes per side. Remove from the heat and transfer the flatbreads to the prepared pans. If not grilling, simply transfer one piece of dough to each of the prepared pans and brush with olive oil.
- Divide the mushrooms evenly between the two crusts and top with the truffled Pecorino and the Parmigiano-Reggiano. Bake until the cheese has melted and the flatbreads are golden brown, 8 to 10 minutes if the crusts were grilled and 17 to 20 minutes if not (if your oven can't accommodate both flatbreads on the center rack, use the upper and lower racks and rotate and switch their positions halfway through). Garnish with chives and serve immediately.
MUSHROOM AND BEEF BLENDED BURGERS FOR THE GRILL
Not all blended beef and vegetable burgers are sturdy - or flavorful enough - to stand up to the grill. Our version is packed with meaty mushrooms and sweet potato, and is crowned with bold toppings like pepper jack, charred poblanos, pickled jalapenos and a grilled-scallion mayo. A little egg and cornstarch help the patty stay together on its journey on and off the grates, resulting in a juicy burger everyone will love.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill for medium-high heat.
- Pulse the sweet potato in a food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses. Transfer to a large bowl. Pulse the mushrooms in the food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 8 pulses. Add to the sweet potato along with the ground beef, egg, cornstarch, 1 teaspoon salt and a few grinds of pepper, then mix with your hands until combined. Form the meat mixture into 4 patties, each about 4 inches in diameter. Season each side with a good pinch of salt and a few good grinds of pepper; set aside.
- Toss the scallions and poblano with the oil. Grill the scallions until lightly charred, turning halfway through with grilling tongs, 1 to 2 minutes. Transfer to a cutting board. Grill the poblano, turning occasionally, until charred all over and tender, about 8 minutes. Transfer to cutting board. Grill the hamburger buns until lightly toasted and have some grill marks, about 30 seconds. Transfer to a serving platter.
- Brush the grill grates with some oil. Place the patties on the grill and cook, undisturbed (and with the grill uncovered), until the first side has developed nice grill marks, 3 1/2 to 4 minutes. Carefully flip the burgers with a metal spatula and continue to cook until well browned all over, about 2 minutes more. Top each burger with 1 slice of cheese, then cover and cook until the cheese has melted and the burger has reached medium doneness, about 1 minute more. Transfer to the bottom bun halves.
- Thinly slice the scallions and place in a small bowl. Stir in the mayonnaise, lime zest and juice, a good pinch of salt and a few grinds of pepper. Spread the mixture on the top bun halves. Thinly sliced the poblano, then divide among the burgers. Top evenly with the pickled jalapenos and lettuce. Sandwich with the top bun halves.
MARK STRAUSMAN'S GRILLED MUSHROOMS
Provided by Florence Fabricant
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the grill.
- Mash the anchovy or anchovy paste with the garlic in a mortar. Blend in the lemon juice and olive oil. Season to taste with salt and pepper, and set aside.
- Wipe any soil from the mushrooms with a damp paper towel. Remove stems from the mushrooms, and discard or set aside for another use, like making stock. (It is not necessary to do this with oyster mushrooms.) Brush the caps with the vegetable oil, and sprinkle with salt and pepper.
- Place the caps on the grill, top side down, and grill for a minute or two. Give each cap a quarter turn to set crisscross grill marks, and continue grilling another minute. Turn the caps over, and grill another minute or two, until a knife can easily pierce the cap.
- Remove the mushrooms from the grill, and arrange them on a plate. Beat the dressing to reblend it, and sprinkle it over the warm mushrooms. Scatter the parsley on top, and serve.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 33 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED STEAK WITH GARLIC-MUSHROOM SAUCE
A simple sauce of mushrooms, onions, steak sauce and sour cream enhances juicy grilled rib eye steaks.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 4 servings, 1/2 steak each.
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat. Heat oil in large skillet on medium-high heat. Add mushrooms and onions; cook and stir 5 to 7 minutes or until tender. Reduce heat to low.
- Stir in steak sauce and sour cream; cook 1 minute or until heated through. (Do not boil.) Remove from heat; cover to keep warm.
- Grill steaks 5 minutes on each side or until cooked through. Cut each steak in half. Serve topped with the mushroom sauce.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
ROASTED MUSHROOM AND GRUYèRE SANDWICH
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 1
Number Of Ingredients 9
Steps:
- Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
- If desired, rub one side of each slice of bread with the cut clove of garlic.
- Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
- Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams
BUFFALO GRILLED MUSHROOMS
Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms' moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that's a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they're cooked through.
Provided by Ali Slagle
Categories dinner, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
- While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
- When you're ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you're worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
- Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
- When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there's indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.
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