I’m a huge fan of sauteed mushrooms and especially enjoy them on top of a good juicy steak, or as a garnish in my hamburgers, with a little bit of Swiss cheese and Dijon mustard.
The problem is, though, both these things I tend to enjoy only in the summertime, when I can make them on my outdoor grill. And for some obscure reason, whenever I use the outdoor grill, my brain sort of refuses to cook anything indoors. It’s like I need to choose… in or out. There’s no having both. Any food prepped indoors when the outdoor grill is going can’t be cooked.
So, pan frying a bunch of mushrooms kind of becomes a non-option.
This year, I had a terrific idea: why not just throw the sliced mushrooms in an aluminum foil pack and cook them on the grill, right alongside my meat? I wasn’t sure if it would work all that great, seeing as how mushrooms tend to render so much water as they cook, but hey, surely it was worth a shot!
Good thing I decided to try it. WHOA! This is now my favorite technique in the world for cooking mushrooms. They come out perfectly golden brown, juicy and chewy, exactly how I like them.
So much so, I think I’ll have a hard time going back to sauteeing my mushrooms in a pan when the outdoor grill gets stored for winter…
First thing first, preheat your outdoor grill to high heat, about 500°F
While that’s happening, place an extra-large rectangular piece of heavy duty aluminum foil on your work surface, something like 18″ x 36″. Then, place your sliced mushrooms in the center of one side of this piece of aluminium foil.
Next, combine some olive oil, minced garlic, dried oregano, lots of freshly ground black pepper and a generous sprinkle of salt in a small container and whisk to combine; drizzle that all over the mushrooms.
Fold the aluminum foil over the mushrooms and seal the edges by folding all open sides toward the center at least twice. Then, pierce a few holes on top of the aluminium pack with a fork.
This will allow the moisture that comes out of the mushrooms to escape as they cook.
Once your grill is hot enough, place the packet directly on the grill pierced side up. Close the lid and cook for 8 minutes, then flip the pouch so the holes are on the bottom and continue cooking for an additional 2 to 3 minutes.
This will ensure that all excess moisture gets out of that packet and you won’t be left with mushroom soup. Don’t worry, very little liquid will come out of that pouch; By now, all the flavor has been absorbed by the mushrooms and the excess moisture has had plenty of time to escape through those holes!
Oh, and if you have meat to cook at the same time, just push that pouch a little to the side; you should have plenty of room, still!
Remove the pouch from the grill and very carefully cut open that foil packet; garnish your mushrooms with a little bit of chopped parsley and serve!
- Preheat your outdoor grill to high heat, about 500°F
- Place an extra-large (18" x 36") rectangular piece of heavy duty aluminum foil on your work surface.
- Place the in the center of one side of the aluminium foil.
- Combine the olive oil, minced garlic, oregano, black pepper and salt in a small container and whisk to combine; drizzle all over the mushrooms.
- Fold the aluminum foil over the mushrooms and seal the edges by folding all open sides toward the center at least twice.
- Pierce a few holes on top of the aluminium pack with a fork; place the packet on the grill pierced side up, close the lid and cook for 8 minutes, then flip so the holes are on the bottom and continue cooking for an additional 2-3 minutes.
- Remove the pouch from the grill and carefully cut open the foil; garnish with chopped parsley and serve.