It's common to treat mushrooms like a steak, so I was inspired to treat giant portobello mushrooms to a hot grill and a mop sauce--traditionally used in barbecue. This mop sauce features fresh rosemary and garlic with a splash of red wine to flavor the warm grilled mushrooms. Served on a platter with a side of grilled bread, it is the centerpiece of a carefree meal featuring mushroom bruschetta.
Prepare a medium-hot grill. Arrange the mushrooms on a grill topper or pan in a single layer, crowding them.
Grill until browned and starting to shrivel, about 12 minutes, then turn and cook the other side until lightly browned, about 5 minutes more. Collect them into a wide, shallow bowl. (If you prefer smaller mushroom pieces, turn them out onto a cutting board, chop as desired and return them to the bowl.)
To make the mop, combine [double the amount] in a small bowl. Vigorously toss the grilled mushrooms in a mixing bowl with about two-thirds of the mop to coat them well. Season to taste with salt and pepper. Let the mushrooms marinate while you grill the bread. (This step can be done up to 1 hour in advance.) Grill the bread slices until grill marks appear, flip and toast the other side.
To serve, arrange the mushrooms on a wide platter and arrange the bread alongside with additional mop sauce alongside for self serving. Alternatively, dab each slice of bread with some of the mop sauce, top with the mushrooms and platter for serving.
Copyright 2021 Lynne Curry