recipe 
yields
8 servings
1 teaspoon paprika
1 small onion, diced
6 cloves garlic, smashed
2 green chilis, finely chopped
1 stalk celery, finely diced
¼ teaspoon peppercorns
1 teaspoon cayenne pepper
1 teaspoon coriander
2 cups water
2 cups thick mushrooms of choice
1 pink grapefruit, cut in half
½ pound butter
¼ cup fresh thyme, finely chopped
½ cup turkey pho stock
Salt and pepper to taste
ingredients
steps
- For creole “paste,” mix the first eight ingredients and grind into a powder or mash into a paste. Put the paste, water, and mushrooms in a medium pot. Bring to a boil, then reduce to medium-low heat and cook for about 30 minutes to boil out any bacteria (wild mushrooms have bacteria with the potential to upset your stomach.)
- Remove mushrooms from liquid and grill over medium indirect heat for 30 minutes. (I used a double-rack smoker and put the grapefruit halves on the top rack so they were dripping down on the mushrooms as they smoked/grilled. If you don’t have this set-up, grill the grapefruit next to your mushrooms then drizzle grapefruit juice onto the mushrooms throughout the grilling process.
- Remove mushrooms from grill, slice them ,then mix together in a bowl with butter, thyme, and the turkey pho stock until butter is melted. Serve.
Date Published: 02.01.13
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- from Chef Al Gonzalez of the Greyfield Inn, Cumberland Island and Chef Shane Devereux from Atlanta, GA
