Blackstone Marinated Mushrooms take fresh Portabella mushroom caps and add in a cherry blossom shoyu and red wine vinegar mixture before hitting a hot Blackstone gas griddle and becoming your new favorite thing.
Blackstone Marinated Portabella Mushrooms
The gas griddle is my new favorite outdoor cooking tool, and when Jeremiah whipped up some Blackstone Top Sirloin Cap Steaks the other day he made these mushrooms too.
As much as I love a good steak, and as good as these steaks were, the mushrooms kind of stole the show, and I’m totally okay with that.
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This recipe is simple, but one thing that’s pretty important is the type of soy sauce you use.
I picked up this Cherry Blossom Shoyu at our local fancy grocery store, and it is incredible and you really can’t sub in regular soy for this. Yes, it is kind of ridiculously expensive at ~$25 a bottle, but in my opinion, it is worth a splurge once in a while, and when you taste these mushrooms you are not going to be sorry.
- large Portabella mushrooms
- red wine vinegar
- salt & pepper
- olive oil
- fancy shoyu soy sauce
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How to cook mushrooms on the griddle
Part of the magic of these mushrooms is the cooking process. They take a quick marinade in the fridge for 30 minutes.
- While they are marinating, preheat your griddle.
- Place the mushrooms top side down on the griddle. Don’t spill out the marinade!
- Throw some butter down and cover the shrooms. Cook for 4 minutes.
- Uncover and using a bench scraper or large spatula with a cutting edge and cut the mushrooms into slices. The marinade will fall out and cook on the griddle and reduce. Use a spatula to scrape it up with the sliced mushrooms when you remove them from the griddle.
- Chow and be amazed and thankful you splurged on the fancy soy sauce.
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Do you have to use portabellas?
Sure! It’ll be harder to get that same effect of the marinade spilling out, but you can accomplish largely the same thing by just reserving the marinade in whatever receptacle you marinated the mushrooms in and then just pouring it on at the last minute and letting it cook and reduce for a minute.
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What can you serve with marinated mushrooms?
That top sirloin cap steak that I mentioned above is a good bet, but any steak will do. For instance, I’d love a pile of these next to my Traeger Ribeye, New York Strip, Tomahawk Ribeye, or Filet Mignon!
- 2 large portobello mushrooms
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon cherry blossom shoyu
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- Cut the stems off of the mushrooms and then scrape all of the gills out from under the cap.
- Drizzle with olive oil on both the top and the bottom of the mushroom cap, and then place top-down before sprinkling with salt, pepper, vinegar, and shoyu.
- Cover, and let marinate in the fridge for about 30 minutes.
- Carefully place the mushrooms onto the griddle that's been preheated to medium-high, taking care not to spill out the marinade.
- Place the butter between the caps and cover. Let cook for four minutes.
- Remove the cover and cook for an additional minute.
- Cut the caps into slices using a knife or bench scraper. The marinade will spill out onto the griddle and create a big of a sauce. Cook for another minute, and then remove from the griddle and scrape up any sauce you can, if desired.
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Amount Per Serving: Calories: 96Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 377mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 1g
Nutrition data provided here is only an estimate.