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Grilled Spiced White Mushrooms

Servings:
Makes 4 first-course servings
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Ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoon unsalted butter
  • 1/4 cup fresh flat-leaf parsley
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 teaspoon garlic clove
  • 1/2 pound medium white mushrooms
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

Baking Directions:

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

(If using a charcoal grill, open vents on bottom of grill, then light charcoal.

When charcoal turns a grayish white, about 15 minutes from lighting, hold your hand 5 inches above grill rack to determine heat for charcoal as follows — hot: When you can hold your hand there for 1 to 2 seconds; medium-hot: 3 to 4 seconds; low: 5 to 6 seconds.

If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)

While coals are lighting, heat a dry small, heavy skillet, preferably cast-iron, over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, about 2 to 3 minutes.

Transfer seeds to a mortar and pestle or grinder and cool completely, about 3 minutes, then finely grind.

Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.

Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covering only if using a gas grill, turning over occasionally, until lightly browned and tender — about 12 to 14 minutes total.

Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.

Tips:

If you aren't able to grill outdoors, mushrooms can be grilled in a hot, lightly oiled well-seasoned ridged grill pan over moderately high heat.

If you aren't able to find medium mushrooms, you can use small ones but will need to grill them on a lightly oiled perforated grill sheet or slide them onto soaked wooden skewers to prevent them from falling through the grill rack.

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