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Grilled Portabellas
Posted on 7/15/13 at 4:22 pm
Posted on 7/15/13 at 4:22 pm
Hadn't had any in over a year so got to work on it yesterday. Two of the shrooms were massive, marinated them for 3-hours:
Had to have a libation, went with 4-berry 'Rita with a little fresh chipotle and used Sotol instead of usual silver agave tequila, then discovered I prefer tequila much more:
Weighting the shrooms, threw on a small chunk of cherry wood for flavor
Bottoms up, there is a reason for this:
Moved shrooms to indirect, added olive oil packed sundried tomatoes, let then cook another 4-mins or so:
Fresh basil, drizzle of marinade on potato bun:
Massive shroom pancakes bun:
Have to add crumbled goat cheese:
Damn good and juicy with a glass of prosecco:
Not exactly what I would consider aesthetically beautiful, but it's the taste that matters. Top was closed about 90% of the cook time, all-in probably 15-minutes on grill, about 5 of that was indirect, then again the shrooms were much larger than normal.
Had to have a libation, went with 4-berry 'Rita with a little fresh chipotle and used Sotol instead of usual silver agave tequila, then discovered I prefer tequila much more:
Weighting the shrooms, threw on a small chunk of cherry wood for flavor
Bottoms up, there is a reason for this:
Moved shrooms to indirect, added olive oil packed sundried tomatoes, let then cook another 4-mins or so:
Fresh basil, drizzle of marinade on potato bun:
Massive shroom pancakes bun:
Have to add crumbled goat cheese:
Damn good and juicy with a glass of prosecco:
Not exactly what I would consider aesthetically beautiful, but it's the taste that matters. Top was closed about 90% of the cook time, all-in probably 15-minutes on grill, about 5 of that was indirect, then again the shrooms were much larger than normal.
Posted on 7/15/13 at 4:23 pm to tirebiter
Love them, but can't digest them. Looks great to me.
Posted on 7/15/13 at 4:56 pm to Walt OReilly
I just grilled a few yesterday as a side for a beef "Throwdown" competition.
Very tasty with just melted butter aslt and fresh cracked black pepper.
Very tasty with just melted butter aslt and fresh cracked black pepper.
Posted on 7/15/13 at 4:57 pm to tirebiter
quote:
used Sotol instead of usual silver agave tequila, then discovered I prefer tequila much more:
I was in the Chihuahuan desert just 3 days ago studying Sotols, Ocotillios, Agaves and other high desert plants at the Chihuahuan Desert Research Institute.
Posted on 7/15/13 at 4:58 pm to tirebiter
I'm in the process of growing my own portobellas. those look pretty damn tasty
Posted on 7/15/13 at 5:09 pm to Cajunate
I like the raw baby P's sliced thin in salad.
It was a meat replacement dish for us, it's a multi-use food.
quote:
I just grilled a few yesterday as a side for a beef "Throwdown" competition.
It was a meat replacement dish for us, it's a multi-use food.
Posted on 7/15/13 at 5:16 pm to Zappas Stache
quote:
I was in the Chihuahuan desert just 3 days ago studying Sotols, Ocotillios, Agaves and other high desert plants at the Chihuahuan Desert Research Institute.
Did you get to sample any distilled versions from the plants afterwards?? The sotol had an odd aftertaste, it wasn't necessarily unpleasant but definitely not as clean of a finish of better organic silver tequila from 100% blue agave. I wonder what the production level of agave plants are compared to 20-yrs ago as tequila has exploded over the last 10+yrs or so.
Posted on 7/15/13 at 5:19 pm to Gnar Cat21
quote:
I'm in the process of growing my own portobellas. those look pretty damn tasty
Can't help you with that, but sometimes it is surprising what one can find in Costco. My neighbors finally gave up on a multi-year effort to grow asparagus. I would think mushrooms would be a little easier, those came from the state of PA.
Posted on 7/15/13 at 5:19 pm to tirebiter
Mmmmm
One of my fav thing to eat.
One of my fav thing to eat.
Posted on 7/15/13 at 5:29 pm to Zappas Stache
quote:
I was in the Chihuahuan desert just 3 days ago studying Sotols, Ocotillios, Agaves and other high desert plants at the Chihuahuan Desert Research Institute.
Peyote?
Posted on 7/15/13 at 5:32 pm to tirebiter
quote:
Can't help you with that, but sometimes it is surprising what one can find in Costco. My neighbors finally gave up on a multi-year effort to grow asparagus. I would think mushrooms would be a little easier, those came from the state of PA.
Oh I was just commenting really. I just started growing them as a hobby to eat, not really for the money, and surprisingly I can grow them in my room. it's pretty sweet
Gonna have to try those burgers when I get my first flush
Posted on 7/15/13 at 6:17 pm to tirebiter
quote:
Did you get to sample any distilled versions from the plants afterwards?
This wasn't an alcohol production place. It is strictly a botanical/ desert sustainability research institute in the high desert of south Texas.
Posted on 7/15/13 at 9:00 pm to tirebiter
Does it matter if you remove the gills? Those look really good.
Posted on 7/16/13 at 1:26 am to DanglingFury
I was just going to mention that I like to remove the gills with a spoon. You have to be very gentle though.
Posted on 7/16/13 at 11:24 am to DanglingFury
quote:
Does it matter if you remove the gills? Those look really good.
You could, I like the way they absorb the marinade.
Posted on 7/16/13 at 11:31 am to tirebiter
looks good,
I just grilled some portabellas with an egg on top and some breakfast sausage saturday morning it was very good.
I just grilled some portabellas with an egg on top and some breakfast sausage saturday morning it was very good.
Posted on 7/17/13 at 2:54 pm to Tommy Patel
That looks mighty good.
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