Is there a better spring meal than mushrooms, asparagus, and salmon on the Big Green Egg? Our local farmstand retailers are selling their own, local asparagus this time of the year. Our favorite fishmonger, Svenfish, delivers fresh fish to our door every Friday afternoon, including lovely Faroe Island salmon, which we prepared using Cook's Illustrated's recipe for Hot Smoked Salmon. Enjoy!
1# Assorted Mushrooms, chopped
4T Olive Oil
2T lemon juice or Bragg's Amino Acids
1. Chop mushrooms into bit size pieces.
2. Mix olive oil and lemon juice (or Bragg's) and toss with the mushrooms. Allow to marinate for 30 minutes to 2 hours.
3. Heat grill to 350.
4. Grill mushrooms on a piece of foil or a veggie rack for 20 - 30 minutes