- 8 ounces Nebrodini Bianco™
- 3 tablespoons olive oil
- ½ teaspoon dried basil
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- a few grinds of fresh black pepper
- Slice mushrooms into ¼ inch thick slabs. (Smaller mushrooms can be just cut in half).
- Combine olive oil and seasonings. Brush both sides of the sliced mushrooms with the oil mixture.
- Grill on the barbeque until grill marks show. May also be cooked in a lightly oiled cast iron pan on the stove top, or roasted in the oven at 425 degrees.
In Italy this mushroom is sometimes called the Sicilian Grilling Oyster. Its texture and mild, sweet flavor are reminiscent of shellfish, particularly abalone or scallops. This presentation should be served warm as an appetizer or an accompaniment with a simple pasta.
- 8 oz. Mycopia Trumpet Royale mushrooms
- 3 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1-1 ½ tsp. garam masala
- ¼ tsp. salt
- Smaller mushrooms may be left whole, cut larger ones in half.
- Combine all ingredients except mushrooms and whisk.
- Add mushrooms and toss to coat.
- Grill on hot grill, turning once, until grill marks show. May also be oven-roasted for five minutes at 450°.
Garam Masala is a traditional blend of Indian seasonings that is typically sweeter and not as hot as curry. Unlike curry it contains no yellow turmeric or hot chili, but it packs a wallop with cardamom, coriander, cumin, and other spices. It can be found in any market specializing in Indian or Asian items as well as most gourmet and health stores. It is so special that it is worth seeking out. (You’ll find it a delicious addition to any squash also.) If unavailable, use chili powder, curry or mix ¼ teaspoon each of cinnamon and black pepper.