I want to mention what I think is an important ingredient in all grilling recipes, and that’s the smoke from the hardwood coals. The convenience of gas grills is great, and I sometimes just grill in a grill-pan inside for nice char marks. But, natural hardwood coals impart added flavor to grilled food like nothing else. With these grilled portobellos, it was an integral part of the resulting dish. To start, a marinade was made with peanut oil, lime juice, chopped mint, minced Thai chile, and fish sauce. I spooned half the marinade over the cleaned mushroom caps and left them to sit while the grill was prepped. Once on the grill, the mushrooms were brushed with more of the marinade as they cooked. They need almost 20 minutes of grilling over medium heat to cook all the way through and become tender. After taking them off the grill, I let the mushrooms sit for a few minutes before slicing them and serving them garnished with sliced chiles and chopped green onion and mint. I served the sliced Portobellos with a Vietnamese rice noodle salad inspired by one found on David Lebovitz’s site. I simplified the salad by only adding cucumber, carrot, chiles, and baked tofu and topped it with chopped peanuts and fried shallots.
The mushrooms were loaded with flavor from the marinade combined with smoky flavor from the grill. Some of the other recipes from the story about grilled vegetables were Chili-Rubbed Jicama Steaks with Queso Fresco, Teriyaki Cabbage Steaks, Curry-Rubbed Sweet Potato Planks, and Miso-Glazed Eggplant Slices. I want to try those on the grill too. And, yes, I will eventually turn to the meat chapters to grill something just for Kurt.
Vietnamese-Style Portobello Mushrooms
Recipe reprinted with publisher's permission from The Essential New York Times Grilling Cookbook.
Time: 20 minutes Yield: 4 servings
1⁄4 cup peanut oil
1⁄4 cup fresh lime juice
2 tablespoons chopped fresh mint, plus more for garnish
1 fresh hot red chili (like Thai), seeded and minced
1 tablespoon fish sauce
1⁄2 teaspoon sugar
Salt and lots of black pepper
4 large portobello mushrooms, stems removed
1. Heat a charcoal or gas grill until quite hot and put rack about 4 inches from flame. Mix together oil, lime juice, mint, chili, fish sauce and sugar and sprinkle with salt and pepper. Brush mushrooms all over with about half of this mixture.
2. Grill mushrooms with tops of their caps away from heat until they begin to brown, 5 to 8 minutes. Brush with remaining marinade and turn. Grill until tender and nicely browned all over, 5 to 10 minutes more. Garnish with more mint and serve hot, warm or at room temperature.
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