I have been cooking lately, but I have been too busy to post write up and post the recipes. This mushroom dish is from Sunday dinner two weeks ago. I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought the sauce would go well with grilled mushrooms.
Note: I made barbecued tri-tip and I decided to use the extra sauce on the mushrooms.
Karl’s Barbecued Mushrooms with Sichuan Pepper Sauce
½ lb. crimini mushrooms
2 Tbs. Karl’s Sichuan Pepper Sauce
1. Wipe and stem the mushrooms.
2. String the mushrooms onto soaked bamboo skewers
3. Fifteen minutes before serving place the mushrooms directly over the heat.
4. Baste the mushrooms and turn them several times until done.
5. Serve immediately.