- 2 pounds mushrooms (a combination of chanterelle, portobello, cremini, and/or white mushrooms)
- 3 tablespoons olive oil
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 3 garlic cloves, grated
- 1 shallot, grated
- lemon zest from 1 lemon
- 1 1/2 tablespoons red wine vinegar
- 1 ounce (about 1/4 cup) ricotta salata, shaved
- calories 87
- fat 6.2 g
- satfat 1.3 g
- monofat 3.8 g
- polyfat 0.7 g
- protein 3 g
- carbohydrate 6 g
- fiber 1 g
- cholesterol 3 mg
- iron 1 mg
- sodium 190 mg
- calcium 18 mg
How to Make It
Fire up a grill to medium-high. We'll use direct heat for this dish.
PREP THE MUSHROOMS Wash and dry the mushrooms.
Cut the mushrooms into uniform, just-beyond-bite-sized pieces. They'll shrink when you cook them.
In a bowl, combine the olive oil, the thyme, the sugar, the salt, the garlic, and the shallot.
MARINATE! Add the mushrooms and toss to coat. Allow the mushrooms to soak up the marinade for 5 minutes.
Place a grill basket for vegetables on the grill, and preheat it for 10 minutes before adding the mushrooms.
AND THEN GRILL Put the mushrooms in the grill basket and grill them, stirring every 3 minutes or so, for about 20 minutes total or until they're tender and cooked throughout. Add the lemon zest at the last moment. Stir.
Transfer the mushrooms to a platter and sprinkle with the red wine vinegar. Top with the shaved ricotta salata.