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Grilled oyster mushrooms, Greek-style
2024-04-17
https://www.metro.ca/userfiles/image/recipes/pleurotes-gris-grilles-grecque-12289.jpg
PT20M
PT15M
PT35M
On a baking sheet, remove each oyster mushroom from its cluster.Halve the lemon and place it on the baking sheet as well.Peel the onion and slice it into 5 mm thick rings. Place it on the baking sheet also.Use half of the olive oil to brush the vegetables and the lemon, coating them well. Salt and pepper them to taste.Place the lemon halves flesh side down on the barbecue over high heat. Do not move them for about 10 minutes, letting them “sear”.In the meantime, grill the red onion rings flat on the barbecue for about 5 minutes per side, until tender, trying to keep them whole. Place in a large bowl, separating the rings.Grill the oyster mushrooms 1 minute per side and place them in the bowl with the onions rings.Cut the cherry tomatoes and add them to the grilled veggies. Add the olives, the dill leaves and the remaining olive oil.In a small saucepan, pour the white wine and add the garlic cloves, whole. Bring to a boil and allow to reduce until almost dry. Remove the garlic.Press the seared lemon halves directly into the saucepan, using a strainer to prevent pits from falling in. Bring to a boil and pour over the vegetables.Toss well, season if needed. Serve warm. Pair with feta, halloumi or grilled white fish.Source : Martin Juneau
4
0
0
0
0
1 basket oyster mushrooms
1 Lemon
1 medium-sized red onion
1 basket cherry tomatoes
100 mL pitted kalamata olives
6 sprigs of dill
2 cloves garlic
75 mL white wine
100 mL olive oil
salt and pepper freshly ground , to taste
Grilled oyster mushrooms, Greek-style
4
Main course - Accompaniment
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
1
basket oyster mushrooms
-
1
Lemon
-
1
medium-sized red onion
-
1
basket cherry tomatoes
-
100 mL
pitted kalamata olives
-
6
sprigs of dill
-
2
cloves garlic
-
75 mL
white wine
-
100 mL
olive oil
-
salt and pepper freshly ground , to taste
Preparation
On a baking sheet, remove each oyster mushroom from its cluster.
Halve the lemon and place it on the baking sheet as well.
Peel the onion and slice it into 5 mm thick rings. Place it on the baking sheet also.
Use half of the olive oil to brush the vegetables and the lemon, coating them well. Salt and pepper them to taste.
Place the lemon halves flesh side down on the barbecue over high heat. Do not move them for about 10 minutes, letting them “sear”.
In the meantime, grill the red onion rings flat on the barbecue for about 5 minutes per side, until tender, trying to keep them whole. Place in a large bowl, separating the rings.
Grill the oyster mushrooms 1 minute per side and place them in the bowl with the onions rings.
Cut the cherry tomatoes and add them to the grilled veggies. Add the olives, the dill leaves and the remaining olive oil.
In a small saucepan, pour the white wine and add the garlic cloves, whole. Bring to a boil and allow to reduce until almost dry. Remove the garlic.
Press the seared lemon halves directly into the saucepan, using a strainer to prevent pits from falling in. Bring to a boil and pour over the vegetables.
Toss well, season if needed. Serve warm. Pair with feta, halloumi or grilled white fish.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
