A simple grilled hen of the woods with a sweet and tangy ginger-soy vinaigrette is a great thing to make during the late Summer or early Fall when you can still use the grill. It's also one of my favorite vegan mushroom recipes.

There's something so primal about a big hen of the woods and breaking off giant clusters to cook whole like a piece of meat, there a great entry level mushroom too, easy to identify, big in size, typically worm-free, delicious.

hen of the woods mushroom maitake — A nice 5 pounder.

I don't know any cooking technique more raw than cooking over burning wood, so what better way to treat those giant caveman clusters of mushrooms than on the grill?

Get some matches, a handful of dried logs and light'em up. When they're ready, the slow burn of the wood embers gives you a totally different flavor than conventional charcoal too, it's almost like smoking them.

After your hens/maitake are all grilled, browned and caramelized, one of the best things I know to do is just to hit them with a little vinaigrette to cut through the richness of the grill, then add a little salad or some vegetables and call it a day.

The vinaigrette here is a heady combo of soy and ginger, with an adjustable amount of heat. It's great with a bowl of rice and a few wilted greens, or whatever you want.

This specific recipe I did for an issue of Make it Minnesota Magazine, which came out in 2018, if I remember correctly, I'm not exactly sure which issue, or I'd point you to it, but I am sure that grilled hen steaks are great, and this is a fun treatment for them if you want something new to try, and also works with chicken of the woods mushrooms if they're tender.

Grilled hen of the woods mushroom with ginger soy vinaigrette recipe

Print Recipe

5 from 2 votes

Grilled Hen of the Woods Mushrooms with Ginger-Soy Vinaigrette

Grilled hen of the woods with a zippy ginger vinaigrette. By themselves, a 4-6 ounce cluster will feed a person as a vegetarian entree. Serve these with a little steamed rice (or wild rice), extra vinaigrette on the side, sliced scallions, chopped cilantro, and toasted sesame seeds. Serves 2.

Prep Time30

Cook Time15

Total Time45

Course: Main Course, Side Dish

Cuisine: Vegan

Keyword: Hen of the woods mushroom, Maitake

Servings:

Calories: 392kcal

Author: Alan Bergo

Equipment

1 small mixing bowl
1 Grill
Dried firewood
A pastry brush for applying the vinaigrette

Ingredients

Hens

2 large 4-6 ounce clusters of hen of the woods cleaned and left whole

Ginger-Soy Vinaigrette (makes a cup)

Ingredients
¾ cup soy sauce
3 tablespoons sugar or maple syrup
¼ cup + 2 tablespoons sesame oil
2 tablespoons finely chopped ginger
½ cup fresh lemon juice
1 tablespoon Sriracha style hot sauce or more to taste
1 large garlic clove
1 teaspoon ground szechuan peppercorns / prickly ash berries they won't be completely ground

Instructions

Grill the hens

Prepare a wood fire. When the embers are nice and hot, about 30 minutes, rub the grill grates with the oiled rag, then grill the hens, turning every few minutes to brush them with the vinaigrette.
Make sure not to put too much vinaigrette on the hen steaks or the grill can flare.
When the mushrooms are completely cooked through and caramelized, remove and serve with some of the vinaigrette on the side.

Vinaigrette

Put all ingredients in a blender except the sesame oil.
Puree the mixture on medium speed, drizzling in the oil to reduce friction and help everything get smooth.
Transfer the vinaigrette to a labeled, dated container and refrigerate until needed.

Notes

This treatment is good with different mushrooms that can be cooked in large pieces on a grill. Lions mane, chicken of the woods mushrooms, and clusters of oyster mushrooms all make good substitutes.

Nutrition

Hen of the Woods

Vegetarian and Vegan Mushroom Recipes

Hen of the Woods Mushroom Recipes