Steakhouse Garlic Butter Mushrooms (Printable version)
Juicy grilled mushrooms soaked in garlic butter with herbs, charred to smoky perfection on the grill.
# What you need:
→ Mushrooms
01 - 1 lb cremini or button mushrooms, cleaned and stemmed
→ Marinade
02 - 4 tbsp unsalted butter, melted
03 - 3 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
07 - 1 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tsp balsamic vinegar
09 - ½ tsp freshly ground black pepper
10 - ½ tsp fine sea salt
# How To:
01 - In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, parsley, thyme, soy sauce, balsamic vinegar, black pepper, and salt until fully emulsified and well combined.
02 - Add the cleaned mushrooms to the bowl and toss thoroughly, ensuring each mushroom is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more pronounced flavor.
03 - Preheat an outdoor grill or grill pan over medium-high heat until it reaches proper cooking temperature.
04 - Thread smaller mushrooms onto skewers for easier handling, or arrange larger mushrooms directly on the grill grates in a single layer.
05 - Grill the mushrooms for 8 to 10 minutes, turning occasionally, until they develop golden char marks and become tender. Baste once or twice with the remaining marinade during grilling for extra flavor.
06 - Remove the mushrooms from the grill and transfer to a warm serving platter. Garnish with additional fresh parsley if desired and serve immediately.
# Expert Advice:
01 -
- The marinade doubles as a basting sauce, so nothing goes to waste and every mushroom gets a double layer of flavor.
- They are done in under ten minutes on the grill, which means you can focus on the main course while these practically cook themselves.
02 -
- Do not skip the marinating time because the mushrooms act like sponges and that thirty minute soak is where most of the flavor builds.
- Overcrowding the grill is the fastest way to end up with steamed, soggy mushrooms instead of the charred, meaty ones you want.
03 -
- Wipe mushrooms clean with a damp paper towel instead of rinsing them under water, because waterlogged mushrooms will steam instead of char on the grill.
- Save any marinade left in the bowl after grilling and drizzle it over the finished mushrooms for an extra hit of garlicky butter.