Roasted Mushrooms in Foil

This recipe is great for asados, as you can cook the foil packet of mushrooms on the grill, the open fire, or in an oven.  They go excellent with grilled meats.  We like buying fresh mushrooms from this Asian lady and her biologist husband who grow large amounts of mushrooms at their house in Sedalia from the Cherry Creek Farmer’s market on Saturdays.  She has an Esty shop where she teaches you how to grow your own at home.  You can also forage for wild chanterelles in Colorado:

INGREDIENTS

1 lb. mixed wild mushrooms, such as hen of the woods, cinnamon caps, yellow cap chanterelles, black trumpets, and hedgehog mushrooms, wiped clean with a soft, dry cloth and sliced (about 4 cups)
4 tbsp. (1/2 stick) unsalted butter, cut into cubes
3 cloves garlic smashed
3/4 tsp. French sea salt
1/2 tsp. freshly milled black pepper
4 sprigs rosemary or thyme
3 T. butter or extra-virgin olive oil

INSTRUCTIONS

1. Prepare a high-heat fire, with the flames licking the grill grate. Let it burn steadily for 30 minutes or preheat oven to 450 degrees F.

2. Place the mushrooms in the center of a large sheet of foil. Dot the mushrooms with the butter or oil and sprinkle on the herbs, salt, and pepper. Fold the edges of the foil securely over the mushrooms, leaving no tears or gaps in the enclosure, and place the packet upon the grill grate. Cook until the mushrooms are tender and turning golden, about 15 minutes. Unwrap the foil and continue roasting upon the grill grate or, if one desires, nestle the packet in hot embers to the side of the fire until the juices thicken and evaporate, 10 minutes longer. Transfer the mushrooms to a bowl and serve.  If using the oven about 12-15 minutes are plenty.  Then let sit for 5-6 minutes.