For the longest time, I would not eat mushrooms. I do not know that I had ever tried them and not enjoyed them, I think it was just a case of I would not even try them. Then one night, I went to one of my favorite barbecue restaurants, Gridley’s, with my best friend and her husband. They had an appetizer of marinated mushrooms and after trying it, I immediately fell in love with mushrooms and now love to find different recipes for marinated mushrooms.
The recipe for the mushrooms at Gridley’s is very easy. In a skillet, add two tablespoons of butter with a 1/2 cup of red wine. Throw in a container of sliced mushrooms and let that simmer until the mushrooms are tender. Then drain off any excess wine sauce and top with about 1/2 cup of mozzarella cheese. Let that melt then serve.
Here is another marinated mushroom recipe (using the outdoor grill) that I plan to try! For this recipe, you will need a pound of fresh mushrooms, teriyaki sauce (20 fluid ounces), an 8-ounce bottle of blue cheese salad dressing, and an 8-ounce bottle of peppercorn Ranch salad dressing. If your fresh mushrooms have the stems, please remove those before starting the recipe.
In a large, sealable plastic bag, place the pound of fresh mushrooms and the whole 20 fluid ounce bottle of teriyaki sauce. Place this in the refrigerator and let it marinate for 3 – 4 hours.
Lightly oil your grill grate and preheat the outdoor grill on high. Place the marinated mushrooms on the grill and let them cook for about 10 – 15 minutes. They should be slightly charred when done.
Mix the bottle of blue cheese salad dressing and the bottle of peppercorn Ranch salad dressing and use that as a dip for the grilled mushrooms.