For more information contact:
Bridget Starkey
Current
415-449-0133
bstarkey@currentlm.com

Drew McGowan
The Clorox Company
510-271-7499
drew.mcgowan@clorox.com

Grilled Marinated Mushrooms with Cajun Mustard Ranch Sauce

Expert's note: This recipe can be served as an appetizer before the big game or as an accompaniment to a thick charcoal grilled steak. When the mushrooms are gone, be sure and save the sauce. The Cajun Mustard Ranch sauce will not only score on mushrooms, but is a great sandwich topper and a delicious dip for all grilled foods.

Difficulty Level: Easy
Makes: 6 servings
Prep time: 15 minutes, plus 45 minutes for marinade
Cook time: 6-10 minutes

Ingredients:
1 pound white mushrooms or favorite variety

Marinade
1 1/2 cup butter
1/2 cup soy sauce
3 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
3/4 teaspoon sugar
3/4 teaspoon garlic powder
3/4 teaspoon ginger
3/4 teaspoon paprika
3/4 teaspoon black pepper
3/4 teaspoon oregano

Cajun Mustard Ranch Sauce
3/4 cup mayonnaise
1/4 cup Dijon mustard
4 teaspoons Worcestershire sauce
1 teaspoon Hidden Valley^® Original Ranch^® Salad Dressing & Seasoning Mix
1/4 teaspoon black pepper
1/4 teaspoon red pepper

1. In a sauce pan melt butter. Add remaining ingredients and mix well until warm.

2. Pour marinade over mushrooms and let them soak at room temperature for 45 minutes.

3. Build a charcoal fire for direct grilling. Remove mushrooms from the marinade and grill over coals for 3-5 minutes on each side or until they soften. Baste mushrooms with marinade during the cooking process. Remove from grill and serve.

4. To save remaining sauce, store in a GladWare^® Container.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford^® charcoal