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Grilled Wild Mushrooms on Rosemary Skewers

Source of Recipe


Cynthia Nims






List of Ingredients



• 6 long, sturdy sprigs rosemary (8 to 10 inches long)
  
• 4 Tbsp olive oil
  
• 2 Tbsp dry white wine or vermouth
  
• 2 cloves garlic, minced
  
• Salt and freshly ground black pepper
  
• 1 lb. mixed wild mushrooms, brushed clean and trimmed
  






Instructions



1. Strip most of the rosemary leaves from the sprigs (saving some for the marinade), leaving the top inch or so of the leaves for a visual flourish. Soak the sprigs in cold water while preparing the mushrooms.
   
   
2. Finely mince enough of the rosemary leaves to make 1 tablespoon, and put it in a large bowl with the olive oil, wine, garlic, and a good pinch each of salt and pepper. Stir to blend. (The remaining rosemary can be saved for another use or discarded.)
   
   
3. Cut the mushrooms into pieces so that they will cook evenly: tender chanterelles or oyster mushrooms can be larger than denser porcini or lobster mushrooms, for instance. Add the mushrooms to the bowl and toss gently to evenly coat them in the oil. Set aside for about 15 minutes to marinate, then thread the mushrooms onto the rosemary skewers, distributing the different types of mushrooms evenly among skewers.
   
   
4. Preheat an outdoor grill.
   
   
5. When the grill is hot, lightly brush the grill grate with the oil. Lay the skewers on the grill and cook until the mushrooms are tender and the edges are lightly crispy-brown, about 2 minutes per side. Serve right away.
   
   Serves 6