Coal-Roasted Mushrooms
This technique brings toasted and almond notes to the mushroom and maintains their texture, with an exciting bite due to the rapid cooking. It is perfect with a salad or with a vegetable purée for lunch.
Cover the bottom of the grill with charcoal. Form a very hot brazier, with all the coals burning hot and clean of ashes
Season <quantity>4</quantity> king trumpet mushrooms with olive oil and salt to taste
Place the mushrooms over the coals, turning them over as soon as they are roasted and golden brown
Heat a metal tray over the brazier and place the mushrooms on it
Deglaze with <quantity>¼<unit>cup</unit></quantity> apple cider vinegar, leaving on the brazier to evaporate excess vinegar and turning the mushrooms from time to time. The coal-roasted mushrooms are ready
Enjoy them with a nice white wine glass!
I'm here to answer any questions you have about Coal-Roasted Mushrooms. Try me!