I absolutely love mushrooms as a side dish. I usually sauté them in white wine and garlic but now that I've tried them marinated, skewered and grilled I don't think I could ever go back to the old way.
If you're a Canned Soup Mom like me, don't let the marinating and skewering and grilling scare you off because the hardest part of this recipe is not eating all of these mushrooms BEFORE dinner is served.
It also provides an excellent reason to open a bottle of wine before dinner.
If you're looking for ideas on what to serve these with make sure you try my Inside-Out Cheeseburgers (you can substitute the cheddar cheese with blue cheese if you're looking for a more grown-up version) or an ever-juicy steak.
1 small pkg. whole button mushrooms
1/3 cup white wine
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1-2 cloves of garlic, peeled and crushed
1 Tsp. Sea Salt (or other coarse salt)
4-5 bamboo skewers
In a large bowl whisk together white wine, olive oil, balsamic vinegar, garlic and salt.
Slice mushrooms in half (from top to bottom) and add to bowl.
Toss well to coat, cover with plastic wrap and marinate for 30 minutes.
Meanwhile, soak bamboo skewers in water for 10-15 minutes. When mushrooms are done marinating skewer them onto the skewers.
Preheat grill and brush with oil (olive oil tends to burn more easily than canola oil so that's what we use).
Grill skewers 5 minutes per side.
Serve warm and I dare you to try not to eat an entire skewer before you sit down for dinner.