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1
Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds).
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2
Grill knockwurst, turning frequently, until marked by grill and heated through, about 5 minutes.
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3
Cut each knockwurst on the diagonal into 1/2-inch slices.
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4
Serve with grilled mushrooms and garlic.
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5
Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds).
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6
Cut a piece of heavy-duty foil and a piece of parchment to 12 x 18 inches.
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7
Place foil on a work surface; lay parchment on top.
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8
Toss the mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper.
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9
Mound the mushroom mixture in the center of the parchment paper, allowing a 3-inch border all around.
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10
Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly.
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11
Fold short ends twice, creasing to seal firmly.
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12
Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes.
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13
Flip packet, and grill until mushrooms are soft, about 15 minutes more.
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14
(Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.)
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15
Remove packet; let stand 5 minutes before serving.
