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1
Whole cremini mushrooms become juicy little flavor bombs when grilled.
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Serve everyone a whole skewer as an appetizer with some grilled bread, or as a side with grilled meats or fish.
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3
Experiment with other mushrooms: Oyster mushrooms are nice, but since they are not as fat and juicy as creminis, reduce the heat a little and turn them more often so they don't char too much.
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And if you have one on hand, zest a lemon over the hot-off-the-grill-mushrooms.
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5
Special equipment: 4 to 5 metal or wooden 12-inch skewers (soak the wooden skewers in water first for 20 minutes)
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6
Preheat a charcoal or gas grill to medium high.
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7
Swirl the butter in a small saucepan over medium heat until melted.
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Add the garlic and soften about 2 minutes.
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Stir in the soy sauce.
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Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated.
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Thread seven to eight mushrooms on each skewer, leaving 3-inch handles at the ends.
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Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover.
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13
Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes.
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14
Sprinkle with the thyme and season with salt.
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15
The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.
