Mushrooms And Garlic Grilled In A Packet Food

GRILLED GARLIC BUTTER MUSHROOMS

Steps:

• In a large bowl, mix the balsamic vinegar, soy sauce, and half the garlic. Add the mushrooms and gently toss the mushrooms so they are coated in the marinade. Set aside on your counter for 30 minutes.
• In a small saucepan melt the butter and add the remaining garlic and a pinch of salt.
• Oil your barbecue grill and preheat to medium. Skewer the mushrooms on kebab sticks. (See notes.)
• Grill the mushrooms for 5 minutes per side. When you flip them over, it is easiest to use two pairs of tongs. Set the grilled mushrooms on a plate and drizzle the garlic butter over the top. Serve immediately.

GRILLED MUSHROOMS IN FOIL PACKETS

Steps:

• Cut four 12-by-12-inch squares of heavy aluminum foil, or eight squares of regular aluminum foil (stack two sheets each of the lighter foil to make four squares).
• In a large bowl, combine the mushrooms, herbs, garlic, salt and pepper, and olive oil. Use a large spoon to blend the ingredients.
• Brush the dull side of the aluminum squares with olive oil, and divide the mushrooms among the four squares. Fold the squares over and crimp the edges together to form well-sealed packets. Place on a hot grill, and grill 20 to 25 minutes. Remove one packet from the grill, and place on a plate. Carefully open it to check for doneness. The mushrooms should be tender and juicy. Either transfer to plates or bowls (there will be lots of juice), or cut the packets and eat the mushrooms directly from them. Have lots of crusty bread on hand to sop up the juices.

GRILLED MUSHROOMS AND ONIONS IN FOIL

Steps:

• Preheat an outdoor grill for medium heat.
• Fold an 18-inch wide piece of aluminum foil so it is square.
• Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
• Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

MUSHROOMS AND GARLIC GRILLED IN A PACKET

Steps:

• Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Cut a piece of heavy-duty foil and a piece of parchment to 12 by 18 inches. Place foil on a work surface; lay parchment on top. Toss mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper. Mound mushroom mixture in center of parchment, allowing a 3-inch border all around.
• Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly. Fold short ends twice, creasing to seal firmly.
• Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes. Flip packet, and grill until mushrooms are soft, about 15 minutes more. (Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.) Remove packet, and let stand 5 minutes before serving.

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER

Steps:

• Preheat a grill. Preheat the oven to 350 degrees F.
• Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
• To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
• To serve, place on large platter, and sprinkle with remaining parsley.

GARLIC GRILLED MUSHROOMS

Steps:

• Brush the dirt off the mushrooms with a paper towel or skin them
• Build a raging hot fire
• Dunk the mushrooms into the garlic infused olive oil
• Place the mushrooms, cap side down on the hot grill (500°+ degrees)
• After 4-5 minutes push them over to cook on the side, and allow the juice to run off, or flip over the stemless mushrooms
• After another 4-5 minutes, remove from the heat and allow to cool
• Serve

FOIL-PACK VEGETABLES

Steps:

• In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once. , Open foil carefully to allow steam to escape.

GRILLED SCALLOPS AND MUSHROOMS IN FOIL PACKETS

Steps:

• Place scallops on foil.
• Cover with mushrooms, butter, parsley, and garlic.
• Sprinkle with seasoning.
• Double fold heavy duty aluminum foil and seal ends.
• Grill on low-medium heat about 12 minutes or until done.

MIXED MUSHROOMS WITH GARLIC

Steps:

• Remove stems from crimini mushrooms and cut into quarters.
• Cut off about 1/4" of the stems from the Shitakes, cut in halves down the stem.
• Heat olive oil in a large skillet (making sure mushrooms have plently of room and don't overlap) over medium-high heat, add mushrooms.
• Saute until moisture evaporates and they start to brown and shrink in size, about 10 minutes, stirring occasionally.
• Add garlic, herbs, salt and pepper, cook 1 minute longer.