Outdoor cookouts can feel like the bane of plant-based eaters’ existence. With all the meat-centric mains (i.e. hot dogs, hamburgers, chicken, and steak), they often find themselves attempting to concoct a filling meal out of corn on the cob, a few slices of watermelon, and a heap of coleslaw.
But if you cook a few batches of these grilled mushrooms at your next get-together, you’ll satisfy the growling stomachs of the veg-forward and omnivorous alike. Created by chef Stephanie Izard — the owner of Girl & the Goat restaurant in Chicago, a Top Chef winner, and the creator of This Little Goat cooking sauces and spices — these grilled mushrooms offer the umami flavour all guests crave at a cookout, a touch of sweetness from the honey-based glaze, and some acidity from the pickled veggies. It sounds like a lot of flavours to experience, but trust, all five tastes marry together in the most delicious way.
If you still aren’t convinced to cook up some fungi, know that the grilled mushrooms take just 20 minutes to create and require only one mixing bowl and a hot barbecue. For barely any time or effort, these ‘shrooms pack a punch of flavour. And TBH, that’s all your plant-based partygoers really want.
Grilled Maitake Mushrooms With Tart Plums
Total time: 20 minutes
- 1/4 cup white balsamic vinegar
- 2 tablespoons honey
- 1/4 cup canola oil
- 1 tart plum, pitted and cut into 1/4-in. slices
- 1 tablespoon minced shallot
- 2 tablespoons brine-packed capers
- 1/4 cup drained pickled peppers
- 1 pound maitake mushrooms, torn into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta
- 1/4 cup fresh basil, roughly chopped
- In a small mixing bowl, whisk together the vinegar, honey, and 2 tablespoons of canola oil. Gently fold in the plum, shallot, capers, and pickled peppers.
- Preheat a grill or grill pan to medium-high. Toss the mushrooms with the remaining 2 tablespoons canola oil, and season with salt and pepper. Transfer mushrooms to the grill, and cook, turning once, until browned on the outside and just tender, about 3 minutes per side.
- Transfer the mushrooms to a serving platter, and drizzle all over with the plum mixture. Sprinkle with the feta and basil, and serve with remaining pickled peppers.
- 2/3 cup champagne vinegar
- 1/4 cup sugar
- 2 tablespoon salt
- 1 banana pepper (stemmed, seeded, and sliced into thin rings)
- 1 Hungarian pepper (stemmed, seeded, and sliced into thin rings)
- In a medium saucepan over medium-high heat, bring champagne vinegar, sugar, and salt to a boil over medium-high heat.
- Put banana and Hungarian peppers into a heatproof storage container with a fitted lid. Pour the hot vinegar mixture over the peppers, fully submerging the peppers in liquid.
- Let cool completely at room temperature, then cover and refrigerate for up to 1 month.
This story first appeared on www.shape.com
(Main and Feature Image Credit: Caitlin Bensel)
© 2021 Meredith Corporation. All rights reserved. Licensed from Shape.com and published with permission of Meredith Corporation. Reproduction in any manner in any language in whole or in part without prior written permission is prohibited.
Shape and the Shape Logo are registered trademarks of Meredith Corporation. Used under License.