Subj : Nat Mushroom Month - 3
To   : All
From : Dave Drum
Date : Sat Sep 17 2022 17:41:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Sausage & Mushroom Bowls
 Categories: Grains, Greens, Pork, Mushrooms, Sauces
      Yield: 4 Servings
 
MMMMM------------------------GRAIN BOWLS-----------------------------
      1 c  Uncooked millet or other
           - favourite grain
           +=OR=+
      4 c  Cooked grains
    1/2 c  Chimichurri, pesto, or other
           - favourite flavorful sauce

MMMMM----------------GRILLED SAUSAGES/VEGETABLES---------------------
      1 lb Cremini or baby bella
           - mushrooms; sliced thick
           - or quartered (small ones)
      2    Heads romaine lettuce
      1 bn Green onions
  2 1/2 tb Olive oil
      4    Fresh sausages links; any
           - favourite kind
           Salt & pepper
 
  COOK THE GRAINS: Prepare the grains according to package
  instructions, letting them cook while you prepare the
  rest of the recipe.
  
  The grains can be cooked several days in advance. Reheat
  before serving.
  
  PREHEAT YOUR GRILL: Prepare one side of the grill for
  direct grilling and one side for indirect heat. The grill
  is ready when you can hover your hand 3" to 4" above
  the hot side of the grill for only a couple of seconds
  before feeling discomfort.
  
  PREPARE THE VEGETABLES FOR GRILLING: Cut smaller
  mushrooms into halves and larger mushrooms into thick,
  3/4" slices. Skewer the mushrooms through the stem,
  from bottom to top, so they will lay flat on the grill.
  
  Cut the heads of romaine into quarters through the root.
  The wedges should remain attached at the root; it's ok if
  a few outer leaves fall off (save those for sandwiches!).
  
  In a small bowl, mix two and a half tablespoons olive oil
  with a heavy pinch of salt and black pepper. Brush the
  oil evenly over all of the mushrooms, the green onions,
  and the romaine, and set aside.
  
  GRILL THE SAUSAGES & MUSHROOMS: Brush grates with a bit
  of extra oil and place the sausages and mushrooms on the
  cooler side of the grill.
  
  Close the lid and cook for 5 minutes, then flip the
  sausages and mushrooms. Close the lid and cook for
  another 3 to 5 minutes, or until sausages are almost
  entirely cooked through. (If your sausages are
  pre-cooked, they just need to be warmed through.)
  
  Move the sausages and mushrooms to the hot side of the
  grill and cook on each side for 1 to 2 minutes until they
  show grill marks and are caramelized.
  
  Transfer the sausages and mushrooms to a platter to rest
  while you grill the rest of the vegetables.
  
  Grill the green onions and romaine: Place the green
  onions and romaine halves on the hot side of the grill,
  and grill for about one minute on each side.
  
  Transfer to a serving platter.
  
  TO SERVE: Slice each sausage into three large pieces.
  Fill each bowl with 1/2 to 1 cup of cooked grains and top
  with a few pieces of sausage, some green onions, some
  mushrooms, and a wedge of romaine. Drizzle with
  chimichurri and top with fresh herbs.
  
  NOTES: Used Quick-cooking barley for the grain - which
  went well with the garlic sausages I had on hand. An
  accessory made for grilling fish filets made grilling
  the scallions much easier than using the open grill.
  For the sauce I cut some Koon Chun Hoisin I had in the
  larder with Kikkoman Soy to kill some of the sweetness.
  
  Yield: 4 servings
  
  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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