Mushroom Salami Grill Food

MUSHROOM GRUYERE GRILLED CHEESE

Steps:

• For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.
• For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
• Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.
• Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
• For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.
• Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.
• Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
• Cut the sandwiches in half diagonally and serve hot.

GRILLED SAUSAGE AND MUSHROOM TOASTS

Steps:

• Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside.
• Brush the mushrooms, onion and bell pepper with 1 tablespoon olive oil; season with salt and pepper. Brush the bread slices with 1 tablespoon olive oil; season with salt and pepper.
• Oil the grill grates. Grill the vegetables, turning, until tender, 6 to 10 minutes. Grill the sausages, turning, until marked and cooked through, 10 to 12 minutes. Toast the bread on the grill, 1 to 2 minutes. Chop the vegetables and sausages and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss; season with salt and pepper.
• Squeeze the zucchini to remove any excess liquid; transfer to a bowl and toss with the artichoke hearts, remaining 1/2 cup basil and 1 tablespoon olive oil and the vinegar. Season with salt and pepper.
• Cut the bread slices in half and top with the sausage mixture; drizzle with olive oil and top with basil. Serve with the zucchini salad.

GRILLED WILD MUSHROOM SAUSAGE

Steps:

• For the chicken mousse: Puree chicken in a food processor until smooth. Add salt and pepper and the egg. Pulse just to combine and scrape the sides. While food processor is running, add cream gradually through the feed tube. Chill and reserve.
• Wash and slice the mushrooms. In a hot saute pan, cook the mushrooms with butter. When mushrooms are brown, add shallots and herbs. Remove from the pan and chill.
• Fold together mushrooms and chicken.
• Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of the mushroom mixture. Roll the plastic into a log. Tie the ends with a string and tie into links. Poach in simmering water for 10 minutes. Shock the links in ice water. This can be done up to 3 days ahead.
• To serve, remove the sausage from the plastic and grill or roast it until it is hot throughout (about 10 minutes). Slice the sausage and serve it with a tossed salad.

STUFFED-MUSHROOM SKEWERS

Steps:

• Prepare a grill for medium-high heat.
• Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
• Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
• Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
• Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.

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.

ITALIAN GRILLED MUSHROOMS

Steps:

• In a stainless steel bowl mix together the mushrooms, salt, pepper, garlic, onion powder and olive oil. Cook on the grill (or grill pan) on high heat for about 2-3 minutes per side.
• Place the grilled mushrooms back in the bowl and mix well, while still hot with the cheese and parsley.

FUSILLI WITH SALAMI AND CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta in a large pan of boiling salted water for 8-10 mins or according to packet instructions until al dente.
• Meanwhile, heat a large non-stick frying pan and when hot, add the salami and fry over a medium heat, for 4-5 mins or until crisp and the fat has come out the salami.
• Use a slotted spoon to transfer the salami to a plate.
• Return the pan to the heat, add the mushrooms to the salami drippings and sauté over a medium heat for 6-8 mins stirring occasionally until nicely browned.
• Add the mascarpone with the wine or water, nutmeg and seasoning to the pan, then cook gently, stirring until the sauce is smooth.
• Drain the pasta in a colander and tip into the sauce with the salami.
• Cook over a low heat until the sauce has thickened slightly.
• Serve in bowls with plenty of Parmesan cheese on top.

GRILLED STUFFED MUSHROOMS.

Steps:

• Remove the stems from the mushroom but save for stuffing.
• Finely chop your vegetables and mushroom stems.
• Cook sausage adding the vegetables and mushroom stems when sausage is almost done.
• Make sure you break up your sausage finely.
• Drain grease and allow to cool a few minutes.
• Crush your crackers (it's easier to do while still in the wrapper) and add to sausage mixture along with 1 egg and seasoning.
• Pack as much of the stuffing into the mushroom cap as will fit.
• Finally, dip the bottom of the mushroom into melted butter and grill until hot.
• Amazing outcome.
• The absolute best outdoor appetizer.