This afternoon was a bit hectic. Our 3 adopted sons had therapy and the 2 youngest girls were bickering all day. And I had to pick up our oldest daughter somewhere at sometime??? Teens, they’re so organized. The life of a stay at home dad.
I wanted something quick and simple – the kids and HFM voted for taco salad again. Fine with me, the beef was ready to be picked up today and my total fox of a wife got the beef and did a produce run to the grocery store today. We were good to go. Except the thought of taco salad didn’t appeal to me at all. Well my total fox of a wife was a complete sweetie and bought me some mushrooms. I have been craving them for a week now.
My wife doesn’t read this so I’m not trying to win her over in any way, she really is my total fox and a sweetie. Yeah I’m kind of a Modern Caring Sensitive Male (MCSM).
Here is what I did. It’s so quick and easy.
- Skewer the mushrooms.
- Mix up about 1/2 cup of olive oil, a couple shakes of garlic powder, 2 pinches of oregano and pepper to taste.
- Drizzle some of this onto one side of the stabbed shrooms. Not a whole lot yet.
- Heat the grill hot, at least 400. You want to sear these things, not let them turn to mush (no pun intended).
- Flop them on with the oil side down. Listen to the Tsssssssss. That sounds nice huh?
- Now drizzle roughly half of the remaining oil onto the upper side of the fungi.
- Close the lid
- check them in a few minutes
- Flip the mushrooms and coated as much as you can with the remaining oil.
- Keep the flames high and the lid open and turn , turn, turn.
- Sear the pepper into these babies.
- When they get moist looking on the outside take them off.
- Salt to taste.
- Sprinkle on a little Parmesan cheese.
- Eat them while they’re hot.
This is all I ate for dinner, known as supper by the locals in my parts, and it was flippin’ sweet.
