Crossfield, AB Gardener Appreciation Day is back!
Crossfield, AB Gardener Appreciation Day is back!
These marinated Highline Portabella Mushroom Steaks are a delicious way to devour some mushrooms on the grill. Simple to prepare, they can be served as a side or as a main course dish. The Cowboy butter ties everything together offering a smoky, spicy kick to this perfect summer dish.
Start by trimming the mushroom caps into more of a square shape. Trim 4 straight sides careful not to remove too much of the flesh. Place the caps stem side down and carefully score the tops at a crisscross diagonal pattern, cutting only 1cm deep. Mix all of the marinade ingredients together in a shallow dish. Place mushroom
caps in the marinade stem side up, cover, and allow to marinade for at least an hour - up to 2 hours.
While the mushrooms are marinating, prepare the cowboy butter. In a saucepan, slowly melt the butter. Once it turns to liquid, stir in lemon juice, dijon mustard and garlic. Whisk for about 2 minutes, then add all of the other ingredients (except for 1 tbsp of parsley) whisking for another 3 minutes. Remove from heat and transfer to a glass dish, the sauce will naturally separate. Discard the oil that floats to the top, leaving only the solid mixture. Thin out with a bit of lemon juice or water for your preferred consistency to drizzle onto the mushrooms.
Once the mushroom caps are finished marinading, grill on low heat starting with the top side down, rotating 90 degrees after 4 minutes; flipping after 4 minutes; then rotating again after 4 minutes. Grilling a total of 16 minutes. Remove from heat, slice into thin ‘steak style’ slices. Drizzle with Cowboy Butter, season with salt and pepper and garnish with fresh chives. Serve immediately.
PRO TIP: The mushroom ends can be saved in the fridge for up to 6 days. Use for future recipes like omelets, soup stocks or stir-fry's.
Start by trimming the mushroom caps into more of a square shape. Trim 4 straight sides careful not to remove too much of the flesh. Place the caps stem side down and carefully score the tops at a crisscross diagonal pattern, cutting only 1cm deep. Mix all of the marinade ingredients together in a shallow dish. Place mushroom
caps in the marinade stem side up, cover, and allow to marinade for at least an hour - up to 2 hours.
While the mushrooms are marinating, prepare the cowboy butter. In a saucepan, slowly melt the butter. Once it turns to liquid, stir in lemon juice, dijon mustard and garlic. Whisk for about 2 minutes, then add all of the other ingredients (except for 1 tbsp of parsley) whisking for another 3 minutes. Remove from heat and transfer to a glass dish, the sauce will naturally separate. Discard the oil that floats to the top, leaving only the solid mixture. Thin out with a bit of lemon juice or water for your preferred consistency to drizzle onto the mushrooms.
Once the mushroom caps are finished marinading, grill on low heat starting with the top side down, rotating 90 degrees after 4 minutes; flipping after 4 minutes; then rotating again after 4 minutes. Grilling a total of 16 minutes. Remove from heat, slice into thin ‘steak style’ slices. Drizzle with Cowboy Butter, season with salt and pepper and garnish with fresh chives. Serve immediately.
PRO TIP: The mushroom ends can be saved in the fridge for up to 6 days. Use for future recipes like omelets, soup stocks or stir-fry's.
