Recipe Friday: Ready. Set. Grill

To get you started, here is a list of must-make mushroom recipes from the Mushroom Council. Which one will you make first?

Strip Steak with Portabella Mushrooms

Ingredients

• 4 ea. large portabella mushrooms

• 3 T olive oil, divided

• 2 T balsamic vinegar

• 2 T Worcestershire sauce

• 3 ea. cloves garlic, minced

• ½ tsp ground cumin

• ¼ tsp smoked paprika

• 1 ea. (10-12 oz) New York strip steak

• Salt and pepper to taste

• Optional: Baby arugula and fresh chopped parsley
  

Method

1. Remove the stems from the mushrooms and clean the caps with a damp paper towel.

2. In a bowl, combine together 2 tablespoons of olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, smoked paprika, salt, and pepper.

3. Add the mushrooms to the bowl and gently brush with the marinade. Set aside.

4. In a large skillet, sear the mushrooms at medium-high heat for 3 minutes on each side until the mushrooms are tender.

5. Season the steak with salt and pepper. In a large skillet, add the remaining tablespoon of oil. Sear the steak 3-4 minutes per side until browned or until the internal temperature is 120ºF. Let stand for 5-10 minutes.

6. Cut the steak and mushrooms diagonally into thin slices. Serve and enjoy!

Grilled Mushroom Cobb Salad

Ingredients

• 2 T olive oil

• Salt and pepper to taste

• 1 ea. red bell pepper, cut into 2-inch pieces

• 4 ea. portabella mushrooms, sliced

• 4 cups chopped romaine lettuce

• ¼ cup prepared vinaigrette salad dressing, or more to taste

• 6 ea. hard-boiled eggs, coarsely chopped

• 4 oz crumbled blue cheese

Method

1. Wish together oil, salt, and pepper and brush mushroom strips and red peppers with the mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.

2. Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs, and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Grilled Portabella Gyros with Yogurt Dill Sauce

Ingredients

• 2 T olive oil

• Salt and pepper to taste

• 1 ea. red bell pepper, cut in 2-inch pieces

• 4 ea. portabella mushrooms, sliced

• 4 cups chopped romaine lettuce

• ¼ cup prepared vinaigrette salad dressing, or more to taste

• 6 ea. hard boiled eggs, coarsely chopped

• 4 oz crumbled blue cheese

Ingredients for the Yogurt Dill Sauce

• 1 ea. English cucumber, grated

• 1 cup whole milk Greek yogurt

• ½ cup sour cream

• 2 T extra-virgin olive oil

• Juice from ½ small lemon

• 2 ea. cloves garlic, minced

• 1 tsp salt

• 1 T minced fresh dill
  

Method

1. Remove the stems from the mushrooms and brush caps with a wet towel. Carefully scrape out the gills with a spoon. Slice mushroom into ¼-inch pieces and place in a medium bowl along with the olive oil, oregano and smoked paprika.

2. Preheat an indoor grill pan over medium-high heat. Add mushrooms and peppers and grill, tossing occasionally, until tender, 5-7 minutes.

3. To make the Yogurt Dill Sauce, squeeze the grated cucumber in a clean towel to remove excess liquid. Add to a large bowl with yogurt, sour cream, olive oil, lemon, garlic, salt and dill. Stir to combine.

4. To serve, place mushrooms and peppers in the middle of the pita bread. Top with tomatoes, onion, lettuce, feta (optional), and a big dollop of yogurt sauce.
   

* Check the mushroom package label to see if the mushrooms have been exposed to UV light for maximum vitamin D – up to 120% DV1.

Grilled Steak, Mushroom and Onion Kebabs

Ingredients

• 6 T olive oil

• 6 T balsamic vinegar

• 1 T Dijon mustard

• Kosher salt

• Pepper

• 1 T minced fresh rosemary

• 18 oz steak – cut into 24 cubes

• 8 oz baby bella mushrooms – halved

• 1 ea. large Vidalia onion – sliced into 12 wedges

Method

1. Whisk oil, vinegar, mustard and rosemary into a large bowl. Season with salt and pepper.

2. Add steak to bowl, mix to coat. Cover with plastic wrap and transfer to refrigerator to marinate for a minimum of 1 hour.

3. Soak 12 skewers in water.

4. To assemble skewers: Add 1 piece of steak, 1 mushroom and onion wedge. Continue by adding the same. Continue until all 12 skewers are complete.

5. Heat a non-stick grill pan over medium – high heat. Add skewers (careful not to crowd the pan, do this in batches).

6. Cook for approximately 2-3 minutes and then flip skewers. Continue cooking for additional 2 minutes.

7. Transfer to serving plate. Garnish with fresh rosemary if desired.