New month, new goals

So disclaimer before I get into this post... it's already September!! Where did the summer go?? But I am using the start of a new month and a new season (welcome, fall!) to try something new. Meatless Mondays! Because why not.

So for today's post, I was dwelling on my end of summer. I love summer, because it is definitely grilling season, but what do you do when you just don’t want to eat meat because it’s so hot outside? You grill mushrooms, that’s what!

This recipe is one of my new favourites. You can use any herb you want really (don’t restrict yourself to oregano! Try basil, dill, thyme…), and there are dozens of things you can add (feta cheese is my fav!). This makes a great veg main dish, or you can pair it with nearly any type of meat and use it as a side.

Bon appetit!

Grilled Mushrooms:

From the Hunt Gather Cook website (Hunter Angler Gardener Cook - Hank Shaw's Wild Food Recipes (honest-food.net))

• 1 pound mushrooms (I prefer thick slices of porcini, or portobello caps)

• 3 tablespoons extra virgin olive oil

• Salt, finely ground

• Juice and zest of a lemon

• 1 teaspoon dried oregano

• Pinch of garlic powder

• Black pepper to taste

  
  

1)    Preheat a clean grill

2)    Make sure the mushrooms are clean by wiping them with a damp paper towel and trimming dirty parts with a knife. Aim for large pieces that can stand up to the grill (about ¼ inch to ½ inch is good)

3)    Toss the mushrooms in oil and salt them well. Lay them cut side down on the grill and let them sear until you get good grill marks, typically about 3 to 5 minutes. Turn them over and cook for another 2 to 3 minutes (aim for browning, but not dried out mushrooms)

4)    When cooked, move the mushrooms to a bowl and toss with a bit more olive oil, crumbled oregano leaves (or any other herb), lemon zest and juice, a bit of garlic powder and some black pepper

5) Serve immediately while they are hot

Grilling mushrooms brings out their earthy flavours