The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Mushrooms

Thu Oct 17, 2019

Herbed Mushroom Ricotta Toasts

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Herbed Mushroom Ricotta Toasts

Last year I was grilling up a steak dinner, and to make use of the heat remaining in the coals after cooking the steak and also to get a new recipe to write about on the blog, I ended up making a batch of herb-crusted mushrooms. It was kind of a last minute and simple recipe that I thought would be sort of a throw away in the end—good enough to get a post out of, but not something to keep coming back to. To my surprise, both my wife and I ended up having a strong affinity for those herbal and garlicky mushrooms that were a perfect pairing with a hearty steak, and almost immediately I saw the recipe having legs beyond that singular use. That's how I ended up getting to these herbed mushroom ricotta toasts, which I made for a Meatwave that was comprised of bite-size party foods.

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Thu Sep 12, 2019

Grilled Mushroom Larb

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Mushroom Larb

I've been on a mission to learn how to cook Thai food really well in order to get what's coming out of my kitchen to taste pretty close to what I experienced in Thailand when I visited a couple years ago. So far things have been going well and I've been happy with how dishes like nam tok have turned out, plus a number of other non-grilled things that don't get blog posts to link to. I do still have a number of recipes I've worked on to share though, and one of the highlights on this journey I'm currently on has been this mushroom larb.

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Thu Mar 29, 2018

Grilled Strip Steaks with Mushroom Gravy

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Grilled Strip Steaks with Mushroom Gravy

I had been a grass fed beef naysayer without really giving the stuff a chance until Wild Sky Beef sent a set of grass fed steaks to try out late last year. In my first foray into this lean meat, I lamented a bit the loss of the beef fat I so love, but also took note of the unique and heightened flavor of the meat itself. I had paired those ribeyes with a fresh lemon and herb butter sauce, but I felt like the slightly gamier character of the meat would have been better matched with a hearty, more savory sauce, like mushroom gravy. So when it came time to cook my next pair of steaks—this time going for the strip loins—I acted on my matchmaking instincts and I can happily say that it turned out to be a very harmonious union.

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Thu Feb 8, 2018

Herbed-crusted Grilled Mushrooms

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Herb Crusted Grilled Mushrooms

Mushrooms are such a great side for steak—they're heartiness stands up well against filling steak and their woodsy and earthy quality is a great compliment to intense beefiness. The only problem is that one too many times (once is really too often here), my wife and I have ordered the mushroom in steakhouses only be disappointed with sour, mushy canned mushrooms swimming in a pool of butter and not much else. So when cooking a couple steaks at home recently, I wondered if I were to make some shrooms worthy to sit alongside grilled beef, what would they be? The answer were these herb-crusted grilled mushrooms.

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Thu Sep 21, 2017

Barbecue Portobello Burgers

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Barbecue Portobello Burgers

After scoring a win with barbecue tofu—which just further went to prove that most anything can be made better with barbecue—I decided to take a chance on a repeat vegetarian success, but this time using portobello mushrooms. I've always been told, but have never quite been sold on the idea that portobellos are "meaty," which really just speaks to their heartiness more than flavor or texture in my opinion. That notion though led me to treat these mushrooms as "burgers," and one of my favorite burger topping combinations is grilled onions, cheddar, and barbecue sauce, so that was exactly how I served these up.

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