Sautéed Grilled Garlic Mushrooms (Print Version)
Smoky grilled mushrooms sautéed with garlic and herbs in a buttery, aromatic finish.
# What You Need:
→ Mushrooms
01 - 1 lb cremini or button mushrooms, cleaned and stems trimmed
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 4 cloves garlic, minced
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon salt
→ For Sautéing & Finishing
09 - 2 tablespoons unsalted butter or vegan alternative
10 - 2 tablespoons chopped fresh parsley
11 - Additional salt and pepper, to taste
12 - Lemon wedges (optional, for serving)
# How to Prepare:
01 - In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, thyme, rosemary, salt, and pepper. Add mushrooms and toss to coat evenly. Let marinate for 10 minutes.
02 - Preheat an outdoor grill or grill pan to medium-high heat. Thread mushrooms onto skewers or place them in a grill basket.
03 - Grill mushrooms for 3 to 4 minutes per side until tender with distinct grill marks, basting occasionally with leftover marinade.
04 - Heat butter in a large skillet over medium heat. Add grilled mushrooms and sauté for 2 to 3 minutes, stirring occasionally, until fragrant and lightly browned.
05 - Remove from heat. Sprinkle with fresh parsley and adjust seasoning with additional salt and pepper to taste.
06 - Transfer to a serving dish and serve warm with lemon wedges on the side if desired.
# Expert Advice:
01 -
- The double cooking method gives you smoky char from the grill and buttery richness from the pan. This is something most mushroom recipes miss entirely.
- They work with literally anything: piled on toast, beside a steak, or tossed into pasta the next day.
02 -
- Do not skip the marinating step even though it is only 10 minutes. I tried rushing it once and the mushrooms tasted flat compared to the usual version.
- Make sure the grill is fully hot before the mushrooms go on. A lukewarm grill will steam them instead of charring them and you lose that smoky depth entirely.
03 -
- Dry your mushrooms thoroughly before marinating because excess water prevents the grill marks from forming properly.
- Use the largest skillet you have for the saute step because crowding the pan makes mushrooms steam instead of brown.