I took the left over mushrooms, removed the stems, cleaned and quartered them, then placed them in a bowl with half of a quartered sweet onion. Then, I poured about 1/3 cup of my Roasted Garlic Milk Stout marinade on the mushrooms and tossed to coat evenly. Missed that recipe? Here it is:
Roasted Garlic Milk Stout Marinade
1, 12 oz bottle of your favorite stout. I choose a milk stout. Just try and choose a well balanced brew
3 large cloves garlic, roasted
1/4 cup canola oil
1/4 cup balsamic vinegar
1/2 tsp ground mustard powder
1/2 tsp dried thyme
1/2 tsp sea salt
Fresh ground pepper. I used 10 turns of my grinder
Put everything into a small sauce pan and bring to a boil. Then, lower your heat and simmer until reduced by 1/3. Then cool to room temperature.
I covered the foil and placed in the refrigerator to marinade for five hours or so. When my grill was ready, I placed the marinaded mixture into a small foil pan.
The pan was placed on the top rack my grill to slowly caramelize. My grill temperature was around 350-400 F for most of the cook. I rotated the pan every 10 minutes so that the mushrooms and onions on the hot side of the grill would not burn. The total cook time was about 40 minutes.
Those are the mushrooms up there in the upper right hand corner. One mistake I made was forgetting how much a mushroom can shrink when cooking. But, what I didn't have in quantity, I definitely had in quality. The marinade reduced, intensifying the roasted garlic, stout, and balsamic vinegar flavors. Add in the caramelized sweetness of the onions and mushrooms and this side dish is a worthy accompaniment to any grilled steak. I think I see some sort of beefy, mushroom laden pie in my future.
As for The Youngest? I had to fight him for the remains. Mission accomplished.
Thanks for stopping by,