BBQ Grilled Mushroom and Dill Ragout
Grilled mushroom and dill ragout is a fantastically tasty dish that perfectly combines the smoky BBQ aroma with the fresh taste of dill. The natural umami richness of mushrooms is an excellent base for this simple yet special dish. Soy sauce and smoked paprika add a deeper, more characterful flavor, while the crispy edges that develop during grilling make this dish even more exciting. This recipe is an ideal choice for barbecue parties, vegetarian lunches or a light summer dinner. If you want to enhance the flavors even more, try it with grilled bread or a fresh, crunchy salad.
Ingredients for this recipe
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Preparation Steps
1
Clean the mushrooms and slice them thinly. Finely chop the onion, garlic, and fresh dill.
2
In a bowl, combine the olive oil, soy sauce, smoked paprika, lemon juice, salt, and black pepper.
3
Toss the mushroom slices in the spice mixture, then let it sit for 10-15 minutes to allow the flavors to meld.
4
Preheat the grill to medium-high heat, and if necessary, grease the grill grate with a little oil to prevent the mushrooms from sticking.
5
Place the mushroom slices on a grill pan or directly on the grill grate, and cook for 5-6 minutes, stirring occasionally, until lightly browned and softened.
6
During the last 2 minutes, drizzle the mushrooms with BBQ sauce and cook for another 1-2 minutes, until slightly caramelized.
7
Remove from the grill, sprinkle with fresh dill, and thoroughly mix with the still-warm ragout.
8
Serve warm with grilled bread, roasted potatoes, or a fresh salad.
