Paired with a Brown Ale
It’s officially grilling season! Woot woot! Let’s be honest with one another. Aside from a sauce here and there or a necessary condiment, when I decided to grill, I want everything to be cooked on the grill. This begins with the main dish (like cheeseburger or barbecue chicken) and ends with all of the decadent sides. There is no mistaking that a lot of vegetable do really well on the grill, especially when they are cooked in a foil packet. Mushrooms are one of those great ingredients that do well in either a foil packet or placed directly on grates. I tend to like them better when they are grilled directly as you can get that perfect char.
This is why I am obsessed with these grilled mushrooms. They have that slight char, but are still tender. The herbed brown butter is the perfect thing to top the whole recipe off. It’s the perfect combination of super savory and super earthy.
I’m obsessed with grilling recipes this time of year, and these mushrooms are a must-make. I hope you guys enjoy them as much as we do!
Beer I don’t know if there is a better pairing out there than mushrooms and a brown ale. Mushrooms are one of those ingredients that pair well with quite a few different beers, but the brown ale pairing just happens to be my all time favorite. Brown ales have both a hoppy and malty character to them (for the most part). They tend to have just the right amount of earthiness, and it doesn’t get much earthy than a good mushroom. This is why this pairing works so well. It’s all about keeping things earthy!
Grilled Mushrooms with Herbed Brown Butter Sauce
Yields 6-8 skewers
10 minPrep Time
15 minCook Time
17 minTotal Time
- 1.5 - 2 pounds small crimini mushrooms, cleaned
- 6-8 wooden skewers, soaked in water for 30 minutes
- olive oil
- 1/2 cup unsalted butter
- 1 teaspoon chopped thyme
- 1 teaspoon chopped parsley (plus extra for garnish)
- 1 teaspoon chopped oregano
- 1/2 teaspoon chopped marjoram
- Preheat your grill to medium heat. If you haven't already done so, soak your wooden skewers in water prior to grilling.
- Once the skewers have soaked, skewer the mushrooms. If the mushrooms are too large, halve or quarter them. Season the mushrooms with salt and black pepper, and then rush them with oil.
- Place the mushroom skewers directly on the grill and cook until tender, rotating them every couple of minutes. I like a good char on mine, so I cooked them until they were slightly blackened.
- While the mushrooms are grilling, prepare your brown butter. Place the butter in a medium saucepan set over medium-low heat. Melt the butter and continue to cook until brown bits start to form on the bottom of the pan. Remove from heat as soon as you see those brown bits form. The butter can quickly go from brown to burnt if you leave it over the heat too long. Stir in the thyme, parsley, oregano, and marjoram.
- When the mushrooms are done grilling, drizzle the herb butter over top. Garnish with fresh parsley ad serve immediately. Enjoy!