Grilling · · By Ashley
Burgundy mushrooms usually simmer on the stove for hours. Taking them to the grill is a massive upgrade.
Where the time goes
Standard burgundy mushrooms are usually simmered on a stove for hours, but taking them to the grill brings a massive upgrade. Smoking baby bellas over a wood fire traps a rich, rustic smokiness inside the mushrooms.
They soak up the deep red wine, garlic and sweet onion like a sponge and turn into a rich, savory topping built specifically to crown a thick steak, like my Signature Ribeye or my bacon-wrapped filet mignon.
Serves 4 to 6 steaks
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Fire up the smoker
Heat your grill or smoker to 225 to 250°F / 107 to 121°C and set it up for indirect cooking.
For the best match with the red wine and mushrooms, use a mild fruitwood like cherry chips, or a rich hardwood like oak.
Pack the skillet
In a 10-inch or 12-inch cast iron skillet, toss in the whole mushrooms, sliced onion and smashed garlic. Scatter the cubes of butter and the thyme sprigs evenly over the top.
The burgundy pour
Pour the red wine and Worcestershire straight into the skillet over the mushrooms, then season everything evenly with the salt and pepper.
The mushrooms don’t need to be covered. They shrink and release their own juices as they cook.
Into the smoke
Set the skillet, uncovered, on the indirect side of the grill grate and smoke at 225°F for 1 hour. The mushrooms take on the wood smoke while the butter melts down into the wine.
Braise and reduce
After the hour, turn the grill up to 350°F / 177°C, or move the skillet over direct heat. Stir the mushrooms well and let them simmer hard, uncovered, for another 20 to 30 minutes.
This cooks off the raw alcohol and reduces the wine, butter and mushroom juices to a thick, glossy, mahogany glaze that coats the onions and bellas.
Serve it up
Fish out the woody thyme stems. Spoon the mushrooms and caramelized onions straight from the hot cast iron and pile them high on a medium-rare steak.
Ingredients · 1 hr 35 min · Serves 4 to 6 steaks
Filet mignon wrapped in thick-cut bacon, smoked low over cherry wood, then seared hard in cast iron and basted with garlic butter. Edge-to-edge pink with no gray ring.
1 hr 20 min · Medium
The steakhouse butter-bomb: russets or sweet potatoes cut into a deep canyon, packed with butter and olive oil, crusted in coarse sea salt and smoked in foil for 3 to 4 hours.
3 hr 20 min · Easy
A thick 16 oz ribeye cooked the Fallow way: low heat first, a hard sear last, pulled at medium, and finished under a coin of garlic, rosemary and thyme butter.
1 hr · Medium
I send a new recipe most weeks, plus whatever went sideways in the kitchen that week.