Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 203 :: IN THE WILD
WILD MUSHROOM MIXED GRILL ON GRILLED BREAD
Source: How to Grill, pg. 375; bread on pg. 420
Method: Direct Grilling
Advance
Preparation: 
Category: Vegetarian
Ingredients:
1 pound mixed mushrooms (preferably exotic mushrooms,
including shiitakes, morels, oyster mushrooms, hedgehog
mushrooms, lobster mushrooms, and the like)
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
Coarse salt and black pepper
three plum tomatoes, grilled (see page 393), seeded, and diced
1 medium onion, quartered, grilled (see page 380), and diced
2 jalapeno peppers, or more to taste, grilled, sliced crosswise,
and seeded (for a hotter mixed grill, leave the seeds in)
2 tablespoons chopped cilantro, plus small sprigs for garnish
2 tablespoons lime juice
Thin lime slices, for garnish

Other Items Needed:
Youll also need:
Grill wok or skillet, or 10 to 12 bamboo skewers; 1 cup wood chips (preferably oak), unsoaked; spray oil (optional)

Directions:
Set up the grill for direct grilling and preheat to high. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.

Using a damp paper towel, wipe the mushrooms clean. Trim the mushrooms and cut any large ones in half or quarters, so that all are roughly the same size. When ready to cook, if using a charcoal grill, toss the wood chips on the coals.

Stir-grill method: Place the grill wok on the grill to preheat. When ready to cook, lightly spray the wok with oil, removing it from the grill when you do so. Toss the mushrooms with the oil and add them to the wok. Grill until the mushrooms are nicely browned, 6 to 10 minutes, shaking the wok and stirring the mushrooms with tongs to ensure even grilling. Generously season with salt and pepper.

Skewer method: Skewer the mushrooms, taking care not to break the caps. When ready to cook, brush one side of the mushrooms with oil and season with salt and pepper. Grill the mushrooms 3 to 5 minutes per side, basting with oil before and after turning; when done, the mushrooms will be browned and tender, 6 to 10 minutes in all.

Transfer the grilled mushrooms to a large bowl (unskewer if necessary). Stir in the garlic, tomatoes, onion, jalapenos, chopped cilantro, and lime juice. Add salt and pepper to taste. Garnish with the lime slices and cilantro sprigs and serve at once.
 
Sub-Recipe: GRILLED GARLIC PARSLEY CHEESE BREAD
Category: Vegetarian
Ingredients:
1 loaf French bread (20 to 24 inches long)
12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature
4 cloves garlic, minced
1/4 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper

Directions:
Cut the bread sharply on the diagonal into 1/2-inch thick slices. Arrange the slices on a baking sheet.

Place the butter, garlic, cheese, parsley, and salt and pepper in a bowl and beat to mix. Using a spatula, spread the garlic butter on both sides of the bread. The recipe can be prepared ahead to this stage.

Set up your grill for direct grilling and preheat to medium-high. Have one portion of the grill unlit, where you can move the bread if it starts to burn.

Grill the bread until a deep golden brown on both sides, 1 to 3 minutes per side. Dont take your eyes off the grill for a second, as the bread will burn quickly. Serve it hot off the grill.
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