Mushrooms are the real king of the grill
My favorite mushrooms for cooking on the barbecue are the meaty ones: porcini, king oyster or big flat portobellos. You need firm, sturdy fungi to stand up to the heat of the charcoal and develop a crust while staying juicy inside – rather like a good piece of meat. These would be heavenly with slow-cooked and charcoal-grilled beef rib.
- 1/2 cup unsalted butter, softened
- 2 garlic cloves, finely chopped
- 3 rosemary sprigs, leaves chopped, stalks reserved
- 8 portobello or other flat-cap meaty mushrooms, stalks intact
- 2 tsp dark soy sauce
- olive oil, for cooking
- sea salt and black pepper
- Light the barbecue and set for direct/indirect cooking.
- Place the butter in a bowl and stir through the garlic, chopped rosemary leaves and soy sauce, then season with pepper. Reserve at room temperature.
- Wipe the mushrooms with damp paper towels to clean, if necessary, and trim the very ends of the stalks. Drizzle with olive oil and season with salt and pepper.
- Dampen the rosemary stalks with a little water and throw them onto the charcoal. Place the mushrooms gill-side up on the grill in the direct heat zone and divide half the butter between the mushroom cups, then close the lid of the barbecue. Cook for 5 minutes, then check to see if the mushrooms are cooked through; this will depend on their size – larger ones may need another minute or so.
- Transfer the cooked mushrooms to the perimeter of the indirect heat zone. Divide the remaining butter evenly between them and leave for a minute or two to let the butter melt before serving.