Complete your juicy steak with well-done mushrooms from the grill. Mushroom contains much more moisture compared with other veges so it is less likely to dry off on the grill, making cooking easier and a result better. However, it is still likely to fall the task if you don't get the right guide before grilling. Marinating and basting the mushroom is important to reach a great job! 






1 pound cremini mushrooms
2 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp unsalted butter
1 tbsp kosher salt, or to taste
1 tsp black pepper
some water-soaked skewers




Wash mushrooms clean and remove their stems.


Put all the ingredients together into a bowl and whisk them well. Toss the mushrooms all over to make sure they are finely coated, then skewer them through caps. Keep the marinade for basting use.


Preheat the grill to a medium high heat; brush and oil the grates before grilling.


Put mushroom skewers indirectly on the grates to make sure they will not get dehydrated before cooked tender. Grill for about 15 minutes, during which time frequently baste skewers with marinade to make up moisture lost.


Take skewers out and serve warm.






Portobellos and shiitakes can also do a great job. While they contain less moisture, try to make smaller heat and baste & turn over more frequently with these species.