As explained in Soy and Ginger Grilled Swordfish, I started cooking to save money and calories. This recipe is a part of my endeavour to learn to cook.
The man and I both love mushrooms, to the point where they are a staple in our kitchen. We used to fry sliced or quartered mushrooms in butter. I decided to give this recipe a try in a way to have mushrooms without adding the extra fat. These 'shrooms turned out far better and more flavourful than I expected. It is also very quick and easy, and doesn't dirty anything other than the skewers.
WHAT TO DO WITH THEM
- Wash the mushrooms, and poke holes in them with a fork.
- Get a gallon sized pastic zipper bag and add in the wet ingredients. Add pepper if you so desire. Seal the bag and mix it up.
- Put the washed holey mushrooms into the bag with the wet ingredients.
- Trying to make sure all the mushrooms are covered, place the bag in the fridge to sit for a few hours.
- Skewer the 'shrooms, and grill them over a medium flame for about ten minutes, turning them to brown all sides evenly.