Preparation:
Cut the stems from the caps of the mushrooms. Slice each stem in half lengthwise.
Combine the olive oil, vinegar, soy sauce, sugar, and herbs in a bowl and blend well with a whisk. Let the marinade sit for 30 min if fresh herbs are used, or for 1 hour until the dried herbs soften.
Prepare a charcoal grill or preheat the grill.
Place the mushroom caps and sliced stems in a shallow dish and pour the marinade over. Let marinate for up to 10 min, turning occasionally to ensure uniform coating.
Remove the mushrooms from the marinade and place them on the hot grill or in the grill.
Grill on each side for about 2 minutes Remove from the grill, slice caps, and serve immediately.
A Cook's Book of Mushrooms by Jack Czarnecki ISBN 1-885183-07-0 pg 4 |
