Cooking for Luv: Vegetarian + Vegan Recipes
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Grilled Red Wine Mushroom Skewers with Chimichurri

cooking for luv red wine mushroom skewers with chimichurri

19 May Grilled Red Wine Mushroom Skewers with Chimichurri

Grilled Red Wine Mushroom Skewers with Chimichurri
Yields 30
Summer is upon us and it's time to fire up the grill! Try these red wine marinated mushroom skewers with Chimichurri dipping sauce as an easy and fun appetizer at your next BBQ.
Prep Time
8 min
Cook Time
22 min
Total Time
30 min
Prep Time
8 min
Cook Time
22 min
Total Time
30 min
Mushroom Skewer Ingredients
  1. 16 oz. halved Crimini Mushrooms, stems trimmed
  2. 4 Tablespoons Roughly Chopped Garlic
  3. 4 Tablespoons Butter
  4. 2 Cups Dry Red Wine (Any favorite will do)
  5. 1 Teaspoon Sea Salt
  6. Freshly Ground Black Pepper, to taste
  7. 4" Mini Bamboo Skewers
Chimichurri Ingredients
  1. ½ Cup Packed Fresh Oregano
  2. 2 Cups of Packed Italian Parsley
  3. 1 Tablespoon of Sliced Garlic
  4. ¼ Cup of Red Wine Vinegar
  5. 1 Teaspoon of Red Pepper Flakes
  6. ½ Cup of Olive Oil
Skewer Instructions
  1. Melt butter over low heat and add garlic to pan. Cook until fragrant, about 30 seconds. Add red wine and let simmer for 3 minutes.
  2. Add mushrooms and let simmer for 2 minutes. Take mushrooms off heat and let sit soaking in the warm marinade for 10 minutes.
  3. While mushrooms are marinating, make chimichurri.
  4. Remove mushrooms from marinade and simmer remaining red wine sauce on low heat until reduces by half, about 10 minutes.
  5. Heat grill pan or grill on high heat. Skewer the mushrooms, three per skewer and place diagonally on grill cut side down for 2 minutes. Once grill marks form, turn them 45 degrees and grill for an additional 2 minutes. Baste skewers with red wine marinade.
  6. Serve warm with remaining red wine marinade and chimichurri.
Chimichurri Sauce Instructions
  1. With motor running, chop garlic in food processor. Add oregano, parsley, and red wine vinegar and pulse to a rough chop.
  2. Add a couple pinches of salt to taste and red pepper flakes; pulse briefly to combine.
  3. Once you have achieved desired texture, place sauce in a bowl and add ½ cup of olive oil.
  4. Let rest for at least 1 hour and up to 1 week in the fridge. The longer it sits, the stronger it gets.
Notes
  1. To Veganize: Use Earth Balance Spread instead of Butter
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