Mark Strausman's Grilled Mushrooms

By Florence Fabricant

Published May 24, 1994

Total Time
20 minutes
Rating
3(16)
Comments
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Ingredients

Yield:4 servings

  • 1 anchovy mashed, or 1 ½ teaspoons anchovy paste

  • 2 cloves garlic, minced

  • ¼ cup lemon juice

  • ⅓ cup extra-virgin olive oil

  • Salt and freshly ground black pepper to taste

  • 1 pound mushrooms with large caps (portobello, cremini, oyster, shiitake or a mixture)

  • ¼ cup vegetable oil

  • 1 tablespoon chopped Italian parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 1 milligram cholesterol; 317 calories; 23 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 33 grams fat; 1 gram fiber; 383 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the grill.

  2. Step 2

    Mash the anchovy or anchovy paste with the garlic in a mortar. Blend in the lemon juice and olive oil. Season to taste with salt and pepper, and set aside.

  3. Step 3

    Wipe any soil from the mushrooms with a damp paper towel. Remove stems from the mushrooms, and discard or set aside for another use, like making stock. (It is not necessary to do this with oyster mushrooms.) Brush the caps with the vegetable oil, and sprinkle with salt and pepper.

  4. Step 4

    Place the caps on the grill, top side down, and grill for a minute or two. Give each cap a quarter turn to set crisscross grill marks, and continue grilling another minute. Turn the caps over, and grill another minute or two, until a knife can easily pierce the cap.

  5. Step 5

    Remove the mushrooms from the grill, and arrange them on a plate. Beat the dressing to reblend it, and sprinkle it over the warm mushrooms. Scatter the parsley on top, and serve.

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Ratings

3 out of 5
16 user ratings
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Comments

Neil

We've been making these for years, using just portobellos. They're meaty enough to satisfy our vegetarian friends, and this is a delicious dish for everyone. Thanks, Florence, for passing along this great recipe.

Neil

We've been making these for years, using just portobellos. They're meaty enough to satisfy our vegetarian friends, and this is a delicious dish for everyone. Thanks, Florence, for passing along this great recipe.

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