• Nat'l Mushroom Month - 4

    From Dave Drum@1:3634/12 to All on Wed Sep 1 05:18:00 2021
    September is National Mushroom Month, a non-official holiday inaugurated
    in 1992 as part of a governmental effort to promote mushroom farming in
    the US.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Sausage & Mushroom Bowls
    Categories: Grains, Greens, Pork, Mushrooms, Sauces
    Yield: 4 Servings

    MMMMM------------------------GRAIN BOWLS-----------------------------
    1 c Uncooked millet or other
    - favourite grain
    +=OR=+
    4 c Cooked grains
    1/2 c Chimichurri, pesto, or other
    - favourite flavorful sauce

    MMMMM----------------GRILLED SAUSAGES/VEGETABLES---------------------
    1 lb Cremini or baby bella
    - mushrooms; sliced thick
    - or quartered (small ones)
    2 Heads romaine lettuce
    1 bn Green onions
    2 1/2 tb Olive oil
    4 Fresh sausages links; any
    - favourite kind
    Salt & pepper

    COOK THE GRAINS: Prepare the grains according to package
    instructions, letting them cook while you prepare the
    rest of the recipe.

    The grains can be cooked several days in advance. Reheat
    before serving.

    PREHEAT YOUR GRILL: Prepare one side of the grill for
    direct grilling and one side for indirect heat. The grill
    is ready when you can hover your hand 3" to 4" above
    the hot side of the grill for only a couple of seconds
    before feeling discomfort.

    PREPARE THE VEGETABLES FOR GRILLING: Cut smaller
    mushrooms into halves and larger mushrooms into thick,
    3/4" slices. Skewer the mushrooms through the stem,
    from bottom to top, so they will lay flat on the grill.

    Cut the heads of romaine into quarters through the root.
    The wedges should remain attached at the root; it's ok if
    a few outer leaves fall off (save those for sandwiches!).

    In a small bowl, mix two and a half tablespoons olive oil
    with a heavy pinch of salt and black pepper. Brush the
    oil evenly over all of the mushrooms, the green onions,
    and the romaine, and set aside.

    GRILL THE SAUSAGES & MUSHROOMS: Brush grates with a bit
    of extra oil and place the sausages and mushrooms on the
    cooler side of the grill.

    Close the lid and cook for 5 minutes, then flip the
    sausages and mushrooms. Close the lid and cook for
    another 3 to 5 minutes, or until sausages are almost
    entirely cooked through. (If your sausages are
    pre-cooked, they just need to be warmed through.)

    Move the sausages and mushrooms to the hot side of the
    grill and cook on each side for 1 to 2 minutes until they
    show grill marks and are caramelized.

    Transfer the sausages and mushrooms to a platter to rest
    while you grill the rest of the vegetables.

    Grill the green onions and romaine: Place the green
    onions and romaine halves on the hot side of the grill,
    and grill for about one minute on each side.

    Transfer to a serving platter.

    TO SERVE: Slice each sausage into three large pieces.
    Fill each bowl with 1/2 to 1 cup of cooked grains and top
    with a few pieces of sausage, some green onions, some
    mushrooms, and a wedge of romaine. Drizzle with
    chimichurri and top with fresh herbs.

    NOTES: Used Quick-cooking barley for the grain - which
    went well with the garlic sausages I had on hand. An
    accessory made for grilling fish filets made grilling
    the scallions much easier than using the open grill.
    For the sauce I cut some Koon Chun Hoisin I had in the
    larder with Kikkoman Soy to kill some of the sweetness.

    Yield: 4 servings

    RECIPE FROM: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM


    ... All fungi are edible; but some only once.
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