Colorado Proud

You may be familiar with Portabella and Crimini mushrooms, but have you heard of Lion’s Mane, Cinnamon Caps and King Trumpets? Colorado’s mushroom farms grow several varieties, which can be used in everyday recipes. Mushrooms are fat free, very low in sodium, contain more than 12 vitamins and minerals, and are an excellent source of B vitamins. Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state. Here is a grilled mushrooms recipe from chef Jason K. Morse of 5280 Culinary, LLC. Visit www.coloradoproud.org for a complete list of recipes.

Grilled Mushrooms

4 fluid ounces olive oil
1 pound mushrooms — Crimini, Shiitake, Button and Oyster, sliced
1 tablespoon fresh thyme leaves, minced
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh garlic, crushed
1 teaspoon kosher salt
1 teaspoon black pepper, fine grind
If fresh herbs are not available, use Herbs de Provence or Italian herbs as a substitute.  

Prepare the grill for direct cooking over high heat (500-550 F). Brush the grill grates clean. In a mixing bowl, combine olive oil, mushrooms and herbs. Season to taste with salt and pepper, and toss quickly to coat with oil. Open the grill and pour mushrooms onto a grilling pan. The mushrooms will have absorbed the oil, so there should be no flare-ups. Place the pan on the grill over direct medium-high heat and grill the mushrooms for 5-10 minutes, occasionally moving them around and until the mushrooms start to brown. Chef’s note: Browning the mushrooms helps release more Umami flavors.

Enjoy with a glass of Colorado wine such as Nebbiolo from Red Fox Cellars in Palisade. This wine is part of the 2019 Colorado Governor’s Cup Collection, which includes wines that best represent Colorado’s wine industry as selected by a panel of national and Colorado wine professionals.