I keep a cast iron pan near my barbecue for exactly one reason: my wife loves grilled mushrooms on her hamburgers.
I know very well that a well-seasoned pan atop an outdoor gas grill has a whole host of purposes, but when you have a system like this that ain’t broke… why fix it?
We eat barbecued hamburgers at least a few times per month over the summer, and without fail we slice up a couple cups of fresh button mushrooms, toss them into the blazing hot pan with a pat of butter and a clove or two of crushed garlic.
2 cups of sliced button mushrooms
1 tablespoon of crushed garlic
1 tablespoon of butter
The fungi heat and sizzle and brown up with a rich, lovely aroma as the burgers grill up nearby, and everything is usually ready to eat just in time, as I swoop the plate full of patties into the house with a steaming hot bowl of grilled mushrooms alongside.
These go great with hamburgers, but I’ve been know to toss grilled mushrooms atop a steak, beside some grilled pork, as part of a veggie medley, or even just to nibble on their own.