MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Buffalo Grilled Mushrooms
Categories: Mushrooms, Chilies, Cheese
     Yield: 4 servings

 1 1/2 lb Medium to large mixed
          - mushrooms; stemmed
          Olive oil
     2 tb Buffalo-style hot sauce
     1 lg Garlic clove; fine chopped
          Salt & black pepper
     2 tb Unsalted butter; cubed,
          - refrigerated
 1 1/2 oz Firm blue cheese; sliced or
          - crumbled
          Few sprigs of parsley;
          - garnish (opt)

 Prepare a charcoal grill for two-zone cooking over high
 heat by pouring the coals onto one half of the grill.
 For a gas grill, heat all the burners, then off turn one
 of the end burners before cooking. (See Tip.)

 While the grill is heating, place the mushrooms in a
 large bowl, and drizzle them generously with olive oil
 (about 6 tablespoons). Put the hot sauce and garlic in a
 medium cast-iron skillet.

 When you're ready to grill, bring the mushrooms,
 skillet, salt, cold butter, a tightly folded paper towel
 soaked with oil, oven mitt and tongs to the grill. (You
 want the butter to stay cold, so if you're worried about
 it melting in the sun, bring it out in a cup over ice.)
 Clean the grates with a grill brush, then oil the grates
 with the paper towel.

 Add the mushrooms gill-side up over the flame. Cook the
 mushrooms, turning occasionally, until well browned and
 tender, 6 to 15 minutes, depending on the size and type
 of the mushroom. For a gas grill, close the lid between
 flips, listening and keeping an eye out for flare-ups.
 If liquid collects in the mushrooms while cooking, move
 them to an area of the grill without fire beneath to
 avoid flare-ups, then flip and return to direct heat.

 When the mushrooms are almost done, add the skillet to
 an area of the grill without flame beneath, so that
 there's indirect heat. Add the mushrooms to the skillet
 as they finish. Season lightly with salt and add the
 butter, stirring to combine until glossy. Season to
 taste with salt, pepper and more hot sauce, then top
 with blue cheese and, if using, parsley.

 By: Ali Slagle

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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