This is a recipe we've been making for our summer BBQs and that is constantly requested when we have guests over. Why? We feel that it is, without a doubt, the PERFECT side dish to a good steak. So without further ado, here's how to make this simple potato and mushroom side dish.
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Step 1: What You'll Need
- one potato per person
- 1/4 onion per potato
- Two largish mushrooms per potato
- Pepper (we use a four pepper blend)
- Spices (1)
- Soft butter
- Aluminum foil
- A barbecue (duh!)
- Knife of slicer (2)
(1) We use a spice blend from a popular spice company who shall remain nameless (but whose initials are Victorian Epicure). You can make your own with chives, basil, sage, oregano and dehydrated garlic).
(2) We use a slicer from another well known kitchen products company (who shall also remain nameless but is an anagram of Prefaced Hemp).
Step 2: Cut
Cut your potatoes, onions and mushrooms with the (unnamed) slicer. If you're not using a slicer, cut with a very sharp knife. All veggies should be sliced to approxiamtely 1/4" thickness, but it;s not too critical to pull out the tape measure to check.
Step 3: Prep Your Foil
Cut a two-foot long piece of aluminum foil. Butter it with about a tablespoon of soft butter, spreading with a fork as shown below.
Step 4: Lay Out the Ingredients
Lay out your ingredients in layers on the buttered foil. As you can see from the image, lay out the potatoes first, then the onions, then the mushrooms. The photos show us making the recipe for two people. If you are making for more diners (or for fewer REALLY hungry people), add additional layers.
Note that two layers should be your maximum. If you're making this dish for more than four people, make a second foil container. Also remember that the ingredients that wind up in contact with the foil will brown much more than the other ingredients. In our case, the potatoes and the mushrooms will brown. If you're adding extra layers, consider which ingredient you want browned when figuring out the layers.
Step 5: Spices
Drop another tablespoon of butter in nut sized clumps on top of it all. Obviously, this is not a cholesterol-free recipe...
Add pepper and spices to taste. Don;t feel limited by the spices we selected. Experiment! Paprika may be good here, or dehydrated jalapeno if you're into that kind of thing.
Step 6: Roll-up the Foil
Close up the foil by matching the front and back edges together and rolling the matched edges. Roll the entire package so that the resulting seam is on the side of the package. The melting butter will liquefy and putting the seam on the side helps prevent leakage.
Twist up the ends of the foil.
Step 7: Cook It
Heat the barbecue on medium (about 350-400 degrees F or 175-200 Celsius for those with a thermometer). Cook for 45-60 minutes.
The time variance is based on whether you cook at a lower or higher temp, and whether you cook on the bottom or top grill.
Step 8: Enjoy!!
As soon as you open the package at the end of cooking, you'll know you're in for something special. This stuff smells divine and tastes even better!
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