Pikantni Šampinjoni sa Žara
Пикантни шампињони са жара·(pee-KAHNT-nee shahm-peen-YOH-nee sah ZHAH-rah)
Roštilj & Meza: Porch Gatherings and Grilled Meats
Before the heavy platters of sausages and ćevapi hit the table, there is the meza—a time to sip rakija, tear into fresh bread, and eat things right off the fire. These spicy, garlicky mushrooms are a staple of those porch gatherings. The secret your grandmother knew, but probably never wrote down, is all about the moisture: never wash them with water, and never salt them before they hit the heat. Grill them hard and fast, then toss them directly into a punchy, spicy garlic oil while they are still steaming hot. They drink up the dressing like a sponge, delivering the true, unadulterated taste of the homeland.
Before you start
Wipe the mushrooms clean.
Resist the urge to rinse the mushrooms under the sink. Instead, take a slightly damp paper towel and gently wipe any dirt off the caps.
Pop the stems carefully.
Pop the stems out with your thumb, ensuring the caps remain completely intact so they act like little cups for the juices and marinade.
Ingredients
- cremini or white button mushrooms1 lb
- neutral cooking oil2 tbsp
- extra virgin olive oil1/4 cup
- garlic cloves4 large
- fresh flat-leaf parsley3 tbsp
- fresh lemon juice1 tbsp
- crushed red pepper flakes1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- Vegeta seasoning1/4 tsp
Method
- 01
Make the dressing.
In a large mixing bowl big enough to eventually hold all the mushrooms, whisk together the extra virgin olive oil, minced garlic, parsley, lemon juice, red pepper flakes, salt, black pepper, and Vegeta. Set this aside.
- 02
Oil the mushrooms without salting.
Place the cleaned mushroom caps on a plate and drizzle them lightly with the neutral oil. Toss gently to coat, but absolutely do not add salt yet.
- 03
Fire up the grill.
Preheat your outdoor gas or charcoal grill, or an indoor cast-iron grill pan, to medium-high heat.
- 04
Sear the caps.
Place the mushrooms onto the grill, cup-side down first. Let them sizzle undisturbed for 3 to 4 minutes until a deep, dark grill mark forms, then flip them over onto their rounded tops and grill for another 3 minutes until tender.
- 05
Sizzle and toss.
The moment you pull the hot mushrooms off the grill, dump them directly into the bowl with the dressing and toss vigorously.
- 06
Serve immediately.
Transfer to a platter, pouring any leftover dressing from the bottom of the bowl right over the top, and serve alongside grilled meats or crusty bread.
Notes
The ban on washing.
Mushrooms act like sponges. If washed under a heavy stream of water, they will steam rather than sear on the grill, completely bypassing the savory crust.
The osmotic penalty of early salting.
Adding salt to raw mushrooms draws out their intracellular moisture. Waiting to introduce salt until the post-grill dressing ensures the juices remain trapped inside the mushroom structure.
From Cook Balkan in America.