Grilled Cremini Mushrooms with Balsamic Honey Glaze
Directions
- In a saucepan over medium heat add beer, water, onion, crushed garlic cloves and parsley stems. Simmer for 20-30 minutes.
- Clean mushrooms under running water. Poach mushrooms in beer stock for 1 minute then remove and drop in ice water bath to stop carryover cooking.
- Cool down poaching liquid and strain. Store mushrooms overnight in cooled poaching liquid under refrigeration for flavor absorption.
- Soak bamboo skewers in water overnight to prevent them from burning during grilling.
- Cut mushrooms in half and portion onto skewers for grilling.
- In a saucepan over medium heat add garlic and butter. Cook for 1-2 minutes.
- Now add cabernet wine and reduce by half. Whisk in balsamic glaze, honey, sriracha and ketchup. Simmer for 4-5 minutes to form glaze.
- Rub mushrooms with olive oil then cook on medium heat area of your grill. Baste with balsamic honey glaze during cooking. Cook for 2-3 minutes.
- Plate and brush with warm glaze then garnish with micro greens.
Ingredients
- 1 dz Peak Fresh Produce® cremini mushrooms
- 4 ea bamboo skewer(s), 8-inch
- 1 1/2 cup water, to soak skewers
- 1 bottle ea beer, amber
- 1 cup water, for stock
- 2 ea Peak Fresh Produce® Garlic, Clove(s), crushed
- 1/2 ea Peak Fresh Produce® Onion(s), Yellow, rough chopped
- 1/4 cup Peak Fresh Produce® Parsley, Fresh, stems, chopped
- 2 cups ice, for ice water bath
- 2 cups water, for ice water bath
- 1/2 cup Piancone® Balsamic Glaze
- 1/4 cup cabernet wine
- 1 tbsp Sriracha
- 1 tbsp West Creek® Honey
- 2 tbsp West Creek® Ketchup
- 1/4 tsp Peak Fresh Produce® Garlic, minced
- 1 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 1/2 tbsp Roma® Oil, Olive
- 1/4 cup micro greens, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
