Grilled Mushroom Banderilla Recipe

Name: Grilled Mushroom Banderilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Chanterelle or hen of the woods mushrooms or 12 oyster mushrooms; 2 tablespoons extra virgin olive oil; 1/2 small white onion, finely minced; 1 rib celery, peeled and finely minced; 2 teaspoons finely minced garlic (about 2 cloves); 1 pinch (about 12 threads) saffron; 1 tablespoon tomato paste; 1/2 cup white wine; 4 sprigs fresh thyme leaves only, finely chopped (optional); Juice of 1/2 lemon; Salt and pepper to taste; 8 bamboo skewers

Servings: persons

1/2 pound Chanterelle or hen of the woods mushrooms or 12 oyster mushrooms
2 tablespoons extra virgin olive oil
1/2 small white onion, finely minced
1 rib celery, peeled and finely minced
2 teaspoons finely minced garlic (about 2 cloves)
1 pinch (about 12 threads) saffron
1 tablespoon tomato paste
1/2 cup white wine
4 sprigs fresh thyme leaves only, finely chopped (optional)
Juice of 1/2 lemon
Salt and pepper to taste
8 bamboo skewers

1
Clean the mushrooms with a towel and trim the dry, dirty stems.
2
Avoid washing them if possible, because they absorb too much water.
3
In a medium skillet over medium-low heat, cook 1 tablespoon of the olive oil, the onion, celery, garlic, and saffron.
4
Cook until the onions soften, 5 to 6 minutes.
5
Do not brown the onions.
6
Stir in the tomato paste, wine, mushrooms, and thyme and simmer on low heat for about 15 minutes, until the wine and liquid that the mushrooms release while cooking has reduced and glazed the mushrooms.
7
Stir in the remaining 1 tablespoon olive oil and the lemon juice.
8
Season well with salt and pepper.
9
Cool and set aside.
10
Prepare a charcoal grill (see Notes).
11
While your grill is heating, divide the mushrooms evenly among the skewers: about 6 chanterelles or hen of the woods mushrooms, or 3 oyster mushrooms to a skewer.
12
Youll know that the grill is hot enough to use when the charcoal has turned from red and black to gray.
13
Place the skewers on the edges of the grill, not directly over the fire, and sear the mushrooms for 3 to 4 minutes on each side.
14
The mushrooms should be golden and crispy and smoky in flavor.
15
Serve the mushrooms warm.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound Chanterelle or hen of the woods mushrooms or 12 oyster mushrooms, 2 tablespoons extra virgin olive oil, 1/2 small white onion, finely minced, 1 rib celery, peeled and finely minced, and more.

Yes, Grilled Mushroom Banderilla falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Mushroom Banderilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions