Grilled Mushrooms Marinated in Garlic and Oregano with Whipped Feta and Pickled Red Cherry
Paired with 2020 Goedhart Syrah
Note: I like using oyster or maitake mushrooms for this recipe but it would be great with any of your favorite mushrooms. If they are small add a rack over your grill so they don’t fall through.
8 oz block feta, drained
¾ c ricotta
2 T extra virgin olive oil, more as needed
1 t lemon juice
Salt and pepper
In the bowl of a stand mixer fitted with the whisk attachment beat the feta and ricotta on medium speed. Drizzle in the olive oil and lemon juice and turn up to high speed. Allow to whip for a few minutes until the mixture is smooth and creamy. Add a pinch of black pepper and taste for salt. Refrigerate until ready to use.
¼ pound red cherries (Bing, Cashmere, Skeena etc.)
10 black peppercorns
1 bay leaf
¼ c white wine vinegar
¼ c sugar
Clean and pit your cherries and place them in a glass jar with the peppercorns and bay leaf. Bring the vinegar, sugar, and a ⅓ c of water to a boil in a small saucepan. Stir to dissolve the sugar. Remove from heat and pour over the cherries. Allow to cool uncovered before placing in the fridge. These are best made 2 to 3 days ahead.
1 lb oyster mushrooms
¼ c olive oil (more if needed)
1 tsp salt
1 tsp ground black pepper
1 T white wine vinegar
2 garlic cloves, minced
¼ c fresh oregano, minced
¼ c pickled cherries, minced
Prepare your grill. Place mushrooms in a large bowl and slowly pour over olive oil until evenly coated. Season with salt and pepper. Grill mushrooms on both sides, until you have defined char lines and the edges, begin to get crispy. Remove from the heat and place back in the bowl. Add garlic, oregano, cherries, and vinegar to mushrooms while they are still hot and mix thoroughly.
¼ c oregano leaves
Use a spoon to smear half of the feta mixture onto your platter. Place the mushroom across the top. Garnish with oregano leaves, a sprinkle of olive oil, and coarse salt, and pour your glass of 2020 Goedhart Syrah.