The best new edition to my local farmer’s market was the opening of a mushroom stand. Mushrooms are just not that big a part of Roman cooking, so it’s often difficult to find anything other than the regular white mushrooms during most of the year. Yes, we have a brief moment of wild porcini, and sometimes I can find cardoncelli from Puglia but they are for special occasions. Grilled portobello mushrooms seemed just a dream…
I was always so envious when I went to England or other northern countries and saw stands selling all sorts of cultivated mushrooms. Finally, a source landed in Rome. Not only do they always have various cultivated mushrooms, they also have whatever else is currently in season in the wild. Last week they actually had chanterelles! A real treat.
Anyway I usually get their big fat juicy mushrooms to make these Grilled Portobellos and so I thought I’d share how I usually cook them.
Grilled Portobello Mushrooms
Ingredients
- 2 Portobello Mushrooms per person
- Soy sauce
- Balsamic Vinegar
- Oregano or thyme
- Salt
- Pepper
- Crushed garlic (about 1 clove per every 2 mushrooms)
- chopped parsley
- olive oil
Instructions
- Brush off any dirt from the mushrooms.
- In a flat dish big enough to hold the mushrooms pour in soy sauce, balsamic vinegar, herbs and seasoning. Mix and taste. It should be salty/sweet.
- Place the mushrooms in the marinade and use your hands to make sure they get coasted, spooning some of the marinade into the gills. Let sit for about 20 minutes. Not much longer since they will get too soggy.
- Preheat a grill pan and coat with olive oil. Place the mushrooms on the grill in one layer, and let cook at medium high heat. Flip over and continue cooking. I usually use the spatula to press them down, allowing them to get really browned.
- You can eat them as it, or, if you like, pretend they are a burger and serve on a bun with condiments of your choice.
Would love to try this recipe. Measurements please.
There are really no measurements.