Tuesday, 21 August 2012
This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. These mushrooms are the perfect topping for a grilled porterhouse steak.
At a glance
2 tablespoons butter
1 tablespoon chopped Italian parsley
1 clove garlic, minced
1 small onion, chopped
1 tablespoon flour
1 cup beef broth
1/8 teaspoon nutmeg
1 pound button mushrooms, left whole
1/4 cup dry sherry
Prepare the grill hot and direct.
In a saucepan, heat one tablespoon of the butter, add the parsley, garlic, and onion and cook over medium heat for 3 minutes. Stir in the flour and then the stock. Add the nutmeg.
Thread the mushrooms on skewers or place them in a grill basket. Put them on the grill and cook for 5 minutes, turning often. Add the mushrooms to the saucepan, add the sherry, and simmer for 10 minutes.
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