Coal-Roasted Mushrooms
20m
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 4 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 ¼ cup 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!
Yield 2 people
King Trumpet Mushroom
4
Extra Virgin Olive Oil
to taste
Apple Cider Vinegar
¼ cup
Salt
to taste
Equipment
Charcoal
Grill