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Grilled mushrooms with rosemary, garlic and soy butter

Grilled mushrooms with rosemary, garlic and soy butter

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My favourite mushrooms for cooking on the barbecue are the meaty ones: porcini, king oyster or big flat portobellos. You need firm, sturdy fungi to stand up to the heat of the charcoal and develop a crust while staying juicy inside – rather like a good piece of meat.

Recipes extracted from Grill Smoke BBQ by Ben Tish (Quadrille £25) Photography: Kris Kirkham

Ingredients

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Method

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1
Light the barbecue and set for direct/indirect cooking
2
Place the butter in a bowl and stir through the garlic, chopped rosemary leaves and soy sauce, then season with pepper. Reserve at room temperature
3
Wipe the mushrooms with damp paper towels to clean, if necessary, and trim the very ends of the stalks. Drizzle with olive oil and season with salt and pepper
4
Dampen the rosemary stalks with a little water and throw them onto the charcoal. Place the mushrooms gill-side up on the grill in the direct heat zone and divide half the butter between the mushroom cups, then close the lid of the barbecue
5
Cook for 5 minutes, then check to see if the mushrooms are cooked through; this will depend on their size – larger ones may need another minute or so
6
Transfer the cooked mushrooms to the perimeter of the indirect heat zone. Divide the remaining butter evenly between them and leave for a minute or two to let the butter melt before serving
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