This recipe doubles easily – if you’re feeding a crowd, simply use as many mushrooms as you need. You can also make this with other vegetables that absorb sauces well, including zucchini and yellow summer squash. Or better yet, use a combination of those veggies and toss in some sliced onions, too!
Ingredients:
8 oz. Portobello, Crimini or White (button) mushrooms, cleaned and sliced
1 bottle of Greg’s Happy Sauce
Place mushrooms in a large (gallon-size) resealable plastic bag or in a container suitable for marinating. Pour enough Greg’s Happy Sauce (shake bottle well first) to completely cover the mushrooms, and gently shake the bag or stir the mushrooms in the container to coat well with sauce. Marinate in refrigerator for 2 hours or longer. When ready to cook, heat your grill*, remove mushrooms from bag or container and place them in a grilling vegetable basket, and grill until done (a few minutes, depending on how many mushrooms), stirring occasionally and basting with the remaining sauce from the bag or container. Serves 2 as a side dish.
*Instead of grilling, you can also cook the mushrooms under the broiler, or sauté them in a non-stick pan.
If you end up with leftovers, simply store in your refrigerator and you can enjoy them cold the next day over a tossed green salad with a squeeze of fresh lime or lemon (no need to add any additional dressing), or just heat up the leftovers in your microwave.
Zestfully yours,
Gloria
www.carolinasauce.com
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