Marinated Grilled Mushrooms
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Marinated Grilled Mushrooms
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Calories
1022
Author:
Giadzy
Ingredients
-
1 cup olive oil, divided
- 3 sprigs rosemary
- 5 sprigs thyme
- 3 garlic cloves, smashed and peeled
- 4 strips orange zest
- 1/4 teaspoon freshly cracked black pepper
- 12 ounces mushrooms, such as shiitake or royal trumpet
- 3/4 teaspoon kosher salt
- 1 tablespoon sherry vinegar
Instructions
- In a small saucepan combine 3/4 cup olive oil, the rosemary, thyme and garlic cloves. Place over medium heat and warm until small bubbles form around the edges of the herbs and garlic. Reduce the heat and simmer for 1 minute. Remove the oil from the heat and stir in the orange zest and black pepper. Allow the oil to cool slightly.
- Meanwhile, heat a grill or grill pan to medium high heat.
- Slice the mushrooms into 1/3 inch slices if necessary. Drizzle them with the remaining 1/4 cup of oil and season them with the salt. Toss well to coat. Grill the mushrooms until deep golden brown on both sides and tender all the way through, 3 to 4 minutes per side. Remove the mushrooms to a bowl and immediately toss them with the sherry vinegar and infused oil. Allow the mushrooms to marinate for 45 minutes at room temperature before serving or before storing in an airtight container in the refrigerator for up to a week. Warm to room temperature before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 1022
Amount/Serving
% Daily Value
- Carbs
- 12 grams
- Protein
- 6 grams
- Fat
- 109 grams
- Saturated Fat
- 15 grams
- Sodium
- 720 milligrams
- Fiber
- 4 grams
- Sugar
- 3 grams
1 comment
Such a delicious recipe. I have never made marinated Mushrooms and I love Mushrooms! It will be wonderful to try making this recipe. Bellissimo. 💗💗💗 I miss my Italian Grandmother in moments like this – she always made authentic Italian to share with our large family. I was too young to appreciate her Foccacia Bread and her refined taste. I appreciate it now. I wish I could share this recipe with her – I know she would love it. Thank you Giada for nurturing my Italian heritage.