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You are here: Home / Food & Recipes / Cooking / Think Fast

Think Fast

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I need a marinade for portabella mushrooms before grill thirty tonight, preferably something that is already in most kitchens. Having grilled zucchini and yellow squash marinated in an island teriyaki sauce I have wanted to try for a while and have no idea how well it will work, a baked onion, sliced tomatoes, and grilled portabellas, but I can’t figure out what to marinade them in and want to pick something up on the way home.

BTW- if you have never had a baked onion, they are one of my favorite grilled things in the world. Just take a big sweet onion, peel the first layer and cut a cone into the top, throw some beef bouillon, fresh garlic, salt, pepper, and paprika, wrap in foil, and cook on the edges of the grill for an hour or so.

My mouth is watering thinking about the onions.

Reader Interactions

90Comments

  1. 1.

    TenguPhule

    fresh carlic

    I wasn’t aware auto supplies are the new thing in condiments.

  3. 3.

    TenguPhule

    I need a marinade for portabella mushrooms before grill thirty tonight, preferably something that is already in most kitchens

    Balsamic vinger, pinch of sal and a dribble of honey/molasses.

  5. 5.

    mxh

    Go simple: oil, lemon juice, garlic, and salt. That’s what Cook’s Illustrated uses, and they rarely steer me wrong.

  6. 6.

    Michael

    OT, but I just wanted to put this up on Dijongate.

    http://mediamatters.org/research/200905070031?newsref=www.eschatonblog.com

    Sean Hannity, Laura Ingraham, and Mark Steyn criticized President Obama as an elitist because he ordered a burger with “spicy mustard” or “Dijon mustard.”

    Now, for a portabello marinade, I’ll recommend 1/4 cup of soy sauce, 4 cloves minced garlic, 1/2 t salt, 1/2 t fresh ground pepper, 3T olive oil, a shot of brandy, and about a half cup of dry red wine.

  7. 7.

    dlw32

    When I’m stuck and don’t feel like making one from scratch I usually make a marinade from salad dressing (find an Italian with lots of visible seasonings; balsamic also works well) and mix in wine to taste.

  9. 9.

    JenJen

    Mmmmm…. grilled marinated portobellos! Here’s how I make a balsamic marinade for four large mushrooms:

    1 clove garlic, good and smashed!
    1 teaspoon each of thyme and basil
    1/4 cup balsamic vinegar
    2 tablespoons olive oil
    Salt and pepper to taste

    Clean and de-stem the mushrooms; place flat in tupperware container (or oven bag). Whisk together above ingredients and pour over mushrooms. Leave for 15 minutes; turn mushrooms and leave for 15 minutes more.

    Reserve some marinade; set aside. Grill mushrooms for about 5 minutes each side or until tender. Brush each side with remaining marinade after turning.

    Enjoy and accept compliments from guests! :-)

  10. 10.

    Sue

    A fruit-based vinegar like raspberry or cherry if you have it, otherwise cider vinegar
    olive oil
    dijon mustard
    soy sauce
    fresh-ground pepper
    brown sugar
    whatever wine’s open
    Mix them all up and marinate. I don’t have proportions, sorry, I just start throwing them together. I use this all summer, on all veggies.

  12. 12.

    Andrew

    Lets boost the umami. First balsamic or sherry vinegar for some acid. Then use either Worcestershire Sauce, fish sauce or soy sauce to give it some salt. Then garlic, herbs, and pepper. Whisk in the oil and taste. If it needs a little sweetness a dollop of tomato paste.

  15. 15.

    PaminBB

    “oil, lemon juice, garlic, and salt”. I mostly agree with this, but would use Worcestershire sauce instead of the salt.

  17. 17.

    eric

    @canuckistani: exactly….portabellas are best as is, just like a great piece of meat…let the natural flavors come out….if you have to to, then brush with olive oil and liiiiiiight salt and pepper.

    i save the balsamic dressings for more bland foods, i.e., chix.

    another thought, is to rub rosemary on it before grilling.

    enjoy.

    Michael, i see i was too long winded
    eric

  18. 18.

    Michael

    This is the point where I advise everyone who uses bottled lemon juice in any recipe to please add sugar to cut the excessive amount of tartness.

    I can’t tell you how many times perfectly good recipes get ruined by the pucker factor.

  19. 19.

    blogenfreude

    Old Julia Child recipe you could probably find online – cut bottom off onion so it will stand up in pan, hollow out onion w/ melon baller, stuff w/ lightly fried chopped onions, parsley, salt, pepper, a little cream, and breadcrumbs (and anything else you think would be good), top w. parmesan or grana padano, and bake 350 until done (don’t remember how long).

  20. 20.

    CrazyNewfie

    JenJen’s got the right idea. Came to post something nearly identical.

  21. 21.

    Elroy's Lunch

    @JenJen 9:

    What she said.

    That’s Mrs. E L’s favorite quick marinade. A quick note on the garlic/salt: chop the garlic finely then mix the salt into it and grind (mush is Mrs. Eloy’s Lunch’s technical term) the two into a paste using the edge of your knife.

    I’ve found that a high heat works best for me when grilling Portobellos.

  22. 22.

    Gus

    I’ve always wanted to make the portobello burgers here. Sounds like it might be too much, but also sounds kind of good.

  23. 23.

    mitch

    soya sauce
    worchestershire sauce (i think about 1/3 amount of soya, maybe 1/6, can’t recall)
    tobasco (as much as you like for hotness)

    the mushroom does an amazing job of soaking up the saltiness/hotness of the mix. fanstastic.

  24. 24.

    JenJen

    @CrazyNewfie: @Elroy’s Lunch: Thanks! They just melt in your mouth, don’t they? And the marinade isn’t overwhelming. And Elroy, Mrs. Elroy’s garlic-salt paste sound yummy! I’ll give it a try next time I’m marinating!

    I can appreciate those who prefer their portobellos straight up, but every now and again they could use a little kick, if you ask me.

  26. 26.

    wasabi gasp

    Drop the whole plate of veggies on the ground while on your way to the grill, then rub off the excess. I do it all the time.

  28. 28.

    Captain Haddock

    Olive oil, garlic, some white wine, herbs of your choice (I prefer thyme), pepper. Salt right before cooking.

  29. 29.

    kid bitzer

    damn–that onion thingy sounds good.

    i know i sure like tossing unpeeled cloves of garlic–big ones–into the pan when i roast stuff. after they’re roasted, you peel it out, spread on bread, yum.

  31. 31.

    Frank

    Soy Sauce, Honey Mustard and Honey in proportion to suit your taste…good stuff

  32. 32.

    Mr. Poppinfresh

    Personally I’d go with the garlic, but add ginger and orange (plus lime if you’d like) and cloves, plus maybe a dash of cinnamon and salt. Some other things too, but I’d need to see what you had on-hand.

    It’s a very Chinese marinade (not in the shitty American-style Chinese food way, but legitimately them-food) that I picked up when I lived thataways.

  36. 36.

    cleek

    here’s a good one:

    1 portabello cap
    1 T-bone steak
    1 bottle of wine
    2 bottles of beer
    2 tbsp butter
    pinch thyme
    salt, pepper

    —

    start the grill
    open the first beer, drink
    chop the mushroom, wrap in some foil with butter, salt and pepper, thyme
    put mushrooms on grill
    put steak on grill
    open and drink second beer

    cook until med-well

  39. 39.

    DougJ

    I’d probably go with an Asian marinade (soy, sesame oil, etc.) as opposed to an Italian one (olive oil, garli,c etc.).

  40. 40.

    amorphous

    WHOAH HEY NOW!

    John Cole, May 7, 2009:

    It is early in the month, I am betting we can go full Godwin by June.

    NRO, May 5, 2009:

    Barack Obama solves this contradiction, as he solves so many other problems, with rhetoric. If you believe in the rule of law, he will say the words “rule of law.” And if you are willing to buy it, he will keep on selling it.
    Those people who just accept soothing words from politicians they like are gambling with the future of a nation. If you were German, would you be in favor of a law “to relieve the distress of the German people and nation”? That was the law that gave Hitler dictatorial power.
    He was just another German chancellor at the time. He was not elected on a platform of war, dictatorship, or genocide. He got the power to do those things because of a law “to relieve the distress of the German people.”

    He is Hitler because he will seek an empathetic person. Awesome.

    I know someone surely linked this already since I saw it on Wonkette, but still… I mean, you just got to.

  42. 42.

    DougJ

    You might want to drink a pinot with it, as well. They go great with mushrooms.

  44. 44.

    DougJ

    He was not elected on a platform of war, dictatorship, or genocide.

    Has anyone ever been elected on that platform?

  45. 45.

    Mr. Stuck

    “And they ALLLLLLL moved away from John on the Group W bench!”

    A number of years ago when I was first told my BP was a little high, I read up that Fresh Garlic cloves was a way to lower it. Most instructions said a Clove a day would likely do the trick, so my brain back then told me that if one was good, then three had to be better, and five would be low BP nirvana. The rest was predictable.

  48. 48.

    Vince

    DON’T MARINADE MUSHROOMS!!!! – JUST BRUSH WITH OLIVE OIL!!!

    sauce them after grilling. soaking mushrooms in liquid makes for a rubbery fungus.

    i’m an avid mushroom hunter and you can ruin the delicate flavor of many a mushroom (especially pocini’s) by marinading or improperly cooking.

    sorry – i’m a mushroom snob!

  50. 50.

    Mike S

    I’m q’ing tonight. But I’m doing asparagus with my steaks. Coat them with olive oil, season with sea salt and garlic salt and cook them right on the BBQ. They get a great smokey flavor.

  53. 53.

    Betsy

    @Vince: In that case, pony up – what are your favorite mushroom recipes?

    I have to confess to not being a huge portabella fan. I think it’s a side effect of being vegetarian for 10 or so years – in so many places, the only non-meat option is a grilled portabella cap. Which is fine, etc., but I’ve just grown really tired of them. Also, they’re so rarely cooked well – often squishy in a gross way, and too earthy-tasting for me. Though I do concede that when done well they’re delicious.

    However, I do love virtually all other mushrooms, esp. since discovering that there’s a forager who brings her stuff to my local farmer’s market in the summer. Heaven! So, Vince, I want the goods.

  54. 54.

    MobiusKlein

    I have to vote for the balsamic + garlic + salt. (maybe olive oil too, your choice.) Any fresh herbs you want, just don’t pronounce the ‘h’, please.

    Grilled asparagus is quite nice too.

  57. 57.

    demkat620

    Blech, mushrooms. Yucky. How about some nice grilled drumsticks and baked potatoes? Too early for corn, but some nice fresh green beans.

    Man, now I’ve gotta go to the store.

  58. 58.

    Rainy Day

    Be sure to pat dry with a paper towel after you wash. You always want to start with a DRY shroom. THEN, brush on your garlic, olive oil, salt/pepper sauce.

    You may want to sprinkle feta or goat cheese with fresh basil on top of a few of them (for variety) before cutting them into wedges.

    You definitely want to cut them into wedges before serving 30 people.

    Also, you can cut lemon wedges to have on the side for the plain ones (fresh lemon juice is better than balsamic vinegar during warm gatherings — it tastes lighter, more Spring-like — plus the enzymes are good for you!

  60. 60.

    Joel

    Marinading mushrooms? They’re pretty porous and absorbent. I would probably just sauce them as they’re cooking.

  62. 62.

    Just Some Fuckhead

    My mouth is watering thinking about the onions.

    This is why we never kiss any more.

  63. 63.

    Julie

    I completely agree with the olive oil/balsamic/garlic/salt crowd. For the future/when you have more prep time, though, I recommend olive oil + a handful of Pike Place Spice Rub. It works equally well on fish, meat, poultry and veggies.

  64. 64.

    Michael

    Found a great marinade for rib-eye: olive oil, sea salt, rosemary. Booyah.

    Mine is tequila, key lime juice, sea salt, pepper, oregano, cumin and Tabasco chipotle (a bit milder, but nicely smoky).

    Grill over mesquite charcoal with some mesquite chips.

  65. 65.

    DecaturBlud

    For portabella marinade: Equal parts extra virgin olive oil and balsamic vinegar, and add some lemon juice and thyme.

  67. 67.

    Comrade Mary, Would-Be Minion Of Bad Horse

    ObChrysler:

    The reorganization of troubled automaker Chrysler LLC moved a step closer Friday when opposition by lenders opposed to the deal collapsed. A group of lenders that between them are owed about $295 million disbanded, an attorney for the group said.

  68. 68.

    asiangrrlMN

    What’s this? A complete thread about marinading mushrooms? The GOP is right–the terrorists have won!

  70. 70.

    Notorious P.A.T.

    Hey John,

    DailyKos has a list up of prominent people who quit the Republican party. You’re one of them and they link to your post explaining why you became a Democrat. That post is #8971 which means well over half the posts on this blog have happened since you switched. Time flies, huh?

  71. 71.

    canuckistani

    What’s this? A complete thread about marinading mushrooms? The GOP is right—the terrorists have won!

    It’s a small step from mushrooms to mushroom clouds.

  73. 73.

    Ted

    A good veggie kabob marinate is extra virgin olive oil, with a dash of balsamic vinegar and infused with “Herbs de Provence (east to find)”, a minced garlic clove and a dash of chipotle pepper.

    Blend in the dry spices at least an hour before you plan to use it….

    Ted K.

  74. 74.

    magisterludi

    I wouldn’t recommend Tiger Sauce for shrooms, but it is my very favorite most excellent condiment in the whole wide world.

    I live to sing its praises.

  75. 75.

    Just Some Fuckhead

    @AkaDad:

    This is offensive and frankly, I expect better from you.

    Cue the accusations of being anti-mustard.

  77. 77.

    Pennypacker

    Somebody’s probably already said it, but brush on olive oil, and then brush on reduced balsamic vinegar. Liberal salt and fresh ground pepper. This rocks on all grilled vegetables.

  78. 78.

    Mr. Stuck

    @asiangrrlMN:

    Nope, they won after the first Neti Pot megathread. A mushroom thread is just to throw them off until the Furminater Posse arrives.

    It takes a while to figure out the evil genius at work here.

  80. 80.

    Fraud Guy

    John,

    Onions, including and especially baked onions (which most of my family loves), cause…issues, which only started occurring after my gall bladder was removed. I’ve noticed that with other faves that I now have to pass on.

    Damn, I miss onion rings, grilled onions, carmelized onions…but they’re rarely worth the penalty.

  81. 81.

    cliff

    hmm… can’t say much on the mushrooms, but I seem to recall the ex-gf saying not to marinade .. brush a few times with something flavorful ..

    but that onion really sounds tasty, and for something barely related, when sweetcorn comes into season chuck a few ears on the grill at high heat without peeling em .. I Think you can even chuck ’em in a bonfire … once you have the timing down that will be some of the best tasting corn ya ever had.

    note: several layers of leaves will burn thru, the trick is to time it so only the last 2 or 3 leaves over the corn have a few grill marks/ browning, although I’ve had it as well where they peeled to the last few leaves first and they had grill marks on the ear itself. Both are excellent.

  82. 82.

    Krista

    i know i sure like tossing unpeeled cloves of garlic—big ones—into the pan when i roast stuff. after they’re roasted, you peel it out, spread on bread, yum.

    That is a good time. If I’m cooking anything in the oven, I’ll often roast an entire head of garlic. Just cut off the top a bit, plunk it into some tinfoil, pour some olive oil on it, wrap it up in a neat little parcel, and stick it in the oven with your other stuff. Spread it on good crackers with some smoked gouda…it’s soooooooo good.

  84. 84.

    lr

    I lost my gallbladder and my taste for beef and pork a year ago April..everything else is still A-OK, though

  85. 85.

    lr

    Can we talk for a while about brands of basalmic vinegar? I usually buy Alessi at the store, but I don’t mind paying more. Suggestions, please!

  86. 86.

    JenJen

    @cliff: Mmmm… Ohio Silver Queen grilled in the husk! It just doesn’t get any better than that. About 15-20 minutes seems to work for me; gotta remember to turn the corn a few times.

    It’s not really summer until the roadside corn stands open.

    @lr: Trader Joe’s has a 15-year Modena balsamic for about $5 bucks a bottle. You could pay $20 bucks elsewhere and it won’t be nearly as good as theirs. Thick, slightly sweet, and perfect. I go through a lot of the stuff, so was so thrilled when I found the perfect, inexpensive balsamic!

  88. 88.

    Notorious P.A.T.

    I lost my gallbladder and my taste for beef and pork a year ago April..everything else is still A-OK, though

    Is one related to the other? Sorry for your loss BTW.

  89. 89.

    lr

    Thanks, JenJen
    No, P.A.T., the loss of appetite for pork and steak followed the gallbladder surgery…

  90. 90.

    Dayv

    People need to stop marinating portobello mushrooms all the time. They taste great on their own.

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