Grilled wild mushrooms
July 30, 2017
- 6 portebello mushrooms large
- 6 oyster mushrooms
- 2/3 cup white wine
- clean the mushrooms and remove the stems. Place the caps gills down and make 3 horizontal cuts, then 3 vertical cuts. combine the marindae ingredients together and marinate the caps in for at least 30 minutes.
- Heat a large skillet and stir fry the portobello mushrooms. Add the wine and stir fry to reduce the wine, about five minutes. Add the oyster mushrooms and stir fry until brown.
- Grill the mushrooms over medium-high heat for 2 minutes on each side.
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