2lb large mushrooms such as hedgehogs or hen of the woods
1.5teaspoons kosher salt
2Tablespoons cooking oil
2teaspoons chopped fresh thyme, rosemary, or a combination
Marinade
1Tablespoon rice wine vinegar or white balsamic vinegar
Kosher salt and fresh ground black pepper to taste
4tablespoon extra virgin olive oil or another oil like walnut oil
Instructions
Build a wood fire and make a good bed of coals.
Rub the mushrooms all over with the cooking oil by hand. Grill them over the coals until wilted and hot throughout, turning occasionally until browned all over.
Remove the mushrooms to a bowl to cool and cover the bowl with clingfilm.
Cut the cooled mushrooms into thick slices and add them to the bowl back with their juice. Toss the with the oil and vinegar, season to taste with salt and pepper and reserve. Double check the seasoning and adjust for oil, salt, vinegar, and, if you like some extra fresh herbs.
They're great warm or at room temperature on a salad, but are best made ahead of time so the mushrooms can absorb flavor from the oil and herbs.