The most delicious bbq plate

Date: 2023-08-31 18:34:26

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In this episode we’re making the most delicious bbq plate with everyday mushrooms. Hitting the criminis and pushing some white button mushroom boundaries on the grill. Whether you’re a mushroom aficionado or simply seeking a whole food and flavorful meal, or a fun meal prep, this recipe has it all. Experience a fusion of flavors with our Grilled Mushroom Skewers and Power Packed Lentils recipe. Discover the savory satisfaction of Steaky Mushroom Skewers, the smokey allure of seared white button mushrooms on the grill, and the delightful juicy savor of BBQ Zucchini. Dive into the warming embrace of these Green Speckled Lentils, accompanied by the kick of Garlic Chili Kale. Follow along as I guide you through crafting this culinary masterpiece that’s sure to delight tastebuds.

Recipe: https://www.mushroomcouncil.com/recipes/grilled-mushroom-skewers-and-smokey-buttons-with-power-lentils-and-garlic-chili-kale/ sponsored by the Mushroom Council.

Mushrooms used:
White Button https://www.mushroomcouncil.com/mushroom-101/varieties/white-button/
Crimini https://www.mushroomcouncil.com/mushroom-101/varieties/crimini/

00:00 Intro
01:39 Lentils
03:17 Mushroom Skewers
04:20 Smokey Button Mushrooms
04:41 BBQ Zucchini
07:55 Garlic Chile Kale
09:48 BONUS Meal Prep

{RECIPES} @MushroomCouncil
Grilled Mushroom Skewers and Smokey Buttons with Power Lentils and Garlic Chili Kale

Power Packed Lentils:
Ingredients:
3 Cups Water
1 Cup Dried Green Speckled Lentils (brown or black may also be used), rinsed
1 White Onion, Large, diced
1 Celery Stalk, diced
1 Carrot, diced
3 medium potatoes, diced
1 Bunch Parsley, chopped
4 Garlic cloves, minced
1 TBS Cumin
1 TBS Coriander
1 TBS Smoked Paprika
1 TBS Black Pepper grinds
1 tsp Salt, flakes
1 tsp Chili flakes
1 Bay leaf
Instructions:

In a medium-size sauce pot, heat over medium-high heat until hot.
Add the diced onion, celery, carrot, and minced garlic. Sauté for 1 – 2 minutes.
Stir in the cumin, coriander, smoked paprika, black pepper, salt, and chili flakes. Mix well.
Add in the rinsed, dried lentils and water. Also, add in the diced potatoes.
Bring the mixture to a boil for a few minutes, then reduce the heat to simmer.
Stir often and cook for roughly 15 – 20 minutes until the lentils are soft and the potatoes are tender.
Season to taste with additional salt and pepper if needed.
Before serving, stir in the freshly chopped parsley.

Steaky Mushroom Skewers:
Ingredients:
20 medium-size or 485g crimini mushrooms, stems removed (save for garlic chili kale)
2 TBS Steak Flavored Seasoning (your favorite blend)
1 tsp cooking oil
1 tsp olive oil
Salt & Pepper, to taste

Instructions:
Preheat your grill or heat a cast iron pan or skillet on medium-high heat.
Oil the pan.
Thread the mushrooms onto skewers.
Sprinkle the steak flavored seasoning, salt, and pepper over the mushrooms.
Place the skewers on the hot pan or grill.
Optionally, place another weighted pan gently on top of the skewers to draw out moisture and create more surface area for grilling.
Cook on both sides for several minutes until nicely charred and cooked through.
Remove from the pan or grill and set aside.

Smokey Grilled Sliced Button Mushrooms:
Ingredients:
300g Medium size White Button mushrooms, sliced
2 TBS Pork flavored seasoning blend (your favorite kind)
3 TBS Olive Oil
1 tsp cooking oil
Salt & Pepper, to taste

Instructions:
In a large bowl, mix the sliced mushrooms with olive oil and the pork flavored seasoning blend.
Allow the mushrooms to marinate for 10-15 minutes.
Preheat your grill and place a cast iron pan on it until hot.
Add the cooking oil and then the marinated mushrooms.
Sear and sauté the mushrooms for several minutes until they are charred and flavorful.

BBQ Zucchini:
Ingredients:
1 large zucchini or several small ones
3 TBS BBQ Seasoning Blend (your favorite kind)
1 TBS olive oil
Instructions:

Slice the zucchini lengthwise and then into roughly 3-inch chunks.
In a large bowl, toss the zucchini chunks with olive oil and the BBQ seasoning blend.
Grill the zucchini on both sides until they are crispy, charred, and cooked through.

Garlic Chili Kale:
Ingredients:
1 Bunch Kale, cleaned and stems removed
4 Garlic cloves, chopped
Handful of Fresh Parsley, chopped
(Mushroom stems from above)
1 TBS Olive Oil
1 tsp chili flakes
Salt and pepper to taste
Instructions:

Blanch the kale: In a large bowl or sauce pot add cleaned and shredded kale and add enough boiling water to cover. Let sit for a minute until wilted. Drain and let drip dry until ready to sauté.
Heat olive oil in a pan over medium heat.
Add the chopped garlic and chili flakes. Sauté for a minute until fragrant.
Add the leftover mushroom stems and sauté for a few minutes until they soften.
Stir in the cleaned and chopped kale leaves.
Cook until the kale is wilted and tender.
Season with salt and pepper to taste.
Mix in the fresh chopped parsley before serving.

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