February 15, 2012
In our house, the BBQ remains firmly the domain of my husband. He uses it for chunks of meat, slabs of meat, roast meats.... and the occasional token veggie.
Its not that he hates veggies, well, not all of them. Its just that they take up prime grill space and are so fiddly to deal with, a slab of meat just needs to be turned once after all, and isn't likely to roll off the grill.
When I was first asked by The Australian Mushroom Growers Association to write a post for their Summer Mushroom Campaign, http://www.summermushrooms.com.au/ I did some research into these fungilicious little creatures and why we should all be eating more of them.
Mushrooms are little power houses of goodness. Did you know that they are full of antioxidants and are the only non-animal source of vitamin D? They are low in sodium and kilojoules and are fat free too, add to that impressive list the umami characteristics, low cost, and the year round availability and I certainly think we're onto a winner.
With daylight savings extending our evenings, and BBQs still very much on the go for easy after work dinners, it was a logical step to come up with a way to combine the lot.
I wanted to find a way to make mushrooms on the BBQ easy- easy to manage, easy to turn, and easy to eat too. So my mind drifted in the direction of things on sticks...and Rosemary Mushroom Kebabs were born. Perfect solution! Mushrooms mustered into manageable measures, no mucking about! Turn the whole lot at once, just a couple of times, and line them up next to the sausages, not even a hardened carnivore could complain about that.
My only concern was that this was a bit too simple.
Then I thought about it..... I wanted to show how great and easy mushrooms are, you don't need to muck about with fancy-pantsy ingredients to do that. This is just an easy recipe with a few easy ingredients that make a lovely meal.
Sometimes that's all you need.
I like the earthy herbs with mushrooms, they seem to bring out the deeper bass notes and all that umami goodness. Rosemary is in so many home gardens, or at least every corner supermarket, and garlic is an indispensable kitchen companion so in they went to the mix. Yumm... I was really surprised at just how much of the flavour was sucked up into the flesh of the mushrooms. Actually the first time I made these I left them in the fridge overnight before cooking and the taste was amazing, definitely something to do again!
Rosemary Mushroom Kebabs for the BBQ
Mushrooms- 4 or 5 per kebab
Rosemary- nice long pieces
Garlic- as much as you like
Oil- for drizzling
Gather your rosemary sprigs, cut them into pieces that will fit about 4 or 5 mushrooms comfortably.
Strip the leaves off, just leaving a few on top to look pretty, then chop them finely.
Cut the ends of the rosemary sprigs sharply on a diagonal to make them nice and pointy
Trim the ends of the mushrooms if you like, just for looks and uniformity. (I always keep the trimmings to use in sauces, risotto, or other recipes)
Thread the mushrooms onto the sticks of rosemary- don't they look pretty!
Pop them into a dish, toss in a few crushed garlic cloves,sprinkle with the cut rosemary leaves, then drizzle with oil. Use straight away, or leave them for a while to let the flavours infuse.
Fire up your BBQ, toss on slabs of meat if you like, then place on your beautiful mushroom kebabs.
Turn just once or twice to cook evenly, isn't it easy turning a whole stick at once?
Serve your kebabs deliciously hot from the grill, either on their own or next to your slabs of meat.
Simple it may be, but a real winner.
Check out this site for some more great ways with mushrooms:
So my Dear Readers, do you like to BBQ, and how do you like to serve your mushrooms?