Mushrooms are fleshy and supple, and a great stand in for meat sometimes. This recipe is a great little ditty, for between 4 and 6 people.
Place the mushrooms in a large bowl and pour the hot water over them. Place a plate on the mushrooms to keep them submerged. Soak mushrooms for 15 minutes (this will keep them from drying out on the grill).
Drain water and then return mushrooms to the bowl. Add the ½ cup vinegar, ½ cup oil, and seasoning mix, and toss to coat well.
Preheat grill to medium–high (450°F/230°C).
Remove mushrooms from vinegar mixture, reserving the marinade, and place
mushrooms on the grill, top side down. Grill, turning once, for 8 to 12 minutes, or
until tender and lightly charred.
While mushrooms are grilling, brush the onion slices with the vinegar mixture
and grill for 8 to 10 minutes, until lightly charred and tender.
Let mushrooms and onions cool then cut into 1–inch chunks. Combine
in a bowl with the goat cheese, Grill–Roasted Garlic, and basil. Season to taste
with salt and pepper and a few dashes of olive oil and balsamic vinegar.
Serve at room temperature as a side dish to grilled steaks or pork chops.
Keep in mind that all of the mushrooms have different cooking times; the portobellos taking the longest, then shiitakes, whites, and the oyster mushrooms take the least amount of time.