We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Ingredients2 tbl lemon juice
1/4 cup extra virgin olive oil
1.5 cups Dijon Mustard
1/2 tsp honey
1/4 tsp salt
1/4 tsp crushed red pepper flakes
salt to taste
freshly ground pepper to taste
1 lb mushroomsInstructionsCombine all the ingredients except the olive oil and mushrooms in a large bowl.
Slow pour in the olive oil while whisking.
Add Mushrooms and marinate. For best flavor, marinate 8 hours hours. However, 1 hour will still suffice.
Then Grill. Depending on the temperature of your grill these can grill nicely in about 5 minutes or 20 if grill'n at a lower temperature. NotesThe folks at Witwatersrand serve this cold as part of their antipasti platter at banquets. I've added this recipe as part of my tribute to Earth Month.
Basil or Cilantro, chopped, can boost the flavor of this recipe.Number of Servings: Time to Prepare: 10 min