Mushrooms are particularly well suited to grilling. Most are at least 80% water by weight, allowing for aggressive heat treatment. Gun for a mix of cultivated and foraged, if possible, for both visual and flavor complexity. Take a look at the surface area of the mushrooms, and make your best guess at tearing and cutting the various mushrooms into pieces that will allow for uniform cooking time. Don't be afraid to use plenty of white mushrooms. They are perfectly lovely, and do not warrant the "plain" reputation they often carry. Mushrooms are glorious carriers of all things bulby and herby, but they need to be mindfully seasoned--using ingredients both sweet and salty--or they run the risk of being one-dimensional. And, hey, wash your mushrooms before you use them. They absorb an insignificant amount of water.
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.
Cooking Light Mad Delicious
