Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Coal-Roasted Mushrooms with Mint 2.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 We roasted the mushrooms in the hot coals of a campfire, but you can also roast them on the grill. Ingredients 2 pounds assorted mushrooms, such as cremini, button, shiitake, chanterelle, and trumpet 2 heads garlic, cloves separated and lightly crushed ½ cup fresh mint leaves, plus leaves and flowers for garnish 6 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper, to taste Directions Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Assemble 10 pieces of foil, each about 10 inches square. Toss mushrooms, garlic, and mint with oil, salt, and pepper. Divide mushroom mixture among pieces of foil (about 1/2 cup per packet). Drizzle with oil. Fold and crimp to enclose. Place packets on grill rack or nestle them in hot coals. Roast until mushrooms and garlic are soft and golden brown, about 25 minutes. Drizzle with oil, and garnish with mint leaves and flowers. Rate it Print