Grilled Mushroom Melange

Grilled Mushroom Melange

1 pound of mixed mushrooms (including shiitakes, morels, oyster mushrooms, hedgehog mushrooms, etc.)(454g)
3 tablespoons of olive oil (45ml)
2 cloves of minced garlic
2 plum tomatoes, seeded and diced
1 medium onion, quartered into 8 leaving root intact
2 jalapeno peppers, halved, seeded and grilled
2 tablespoons of chopped fresh cilantro(30ml)
2 tablespoons of lemon juice(30ml)
2 tablespoons fresh basil, chopped(30ml)
salt and pepper to taste   

Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill.

Prepare onions by quartering them – leaving the root intact. Drizzle them with olive oil.

Cut jalapeno peppers in half and remove seeds. Drizzle with oil and season with salt and pepper.

Place onions on preheated grill. Allow to cook for approximately 3 minutes per side, or until lightly charred and slightly soft. Remove.

Place peppers on grill and cook for 2 minutes skin side down. Remove.

Prep mushrooms by cleaning and removing stems. Drizzle with olive oil, salt, pepper, chopped garlic and fresh basil.

Preheat grill basket for 10 minutes over high heat. Place mushrooms in basket and cook for approximately 6 minutes. Turn every minute.

Remove all vegetables. Chop jalapeño into small dice, remove root from onions, place both in a bowl with mushrooms. Add cilantro, chopped tomatoes and splash of lemon juice. Serve hot.

Yields: 6 servings as a side