Wood Fire Grilled Oyster Mushrooms

Grilling fall oyster mushrooms and king oyster mushrooms on a grill.

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5 from 2 votes

Oyster mushrooms slowly grilled over a wood fire for side dishes and adding to other recipes.

Prep Time10

Cook Time20

Total Time35

Course: Appetizer, Condiment, Mushroom Snack

Cuisine: American

Keyword: grilled king oyster mushrooms

Servings: servings

Calories: 131kcal

Author: Alan Bergo

Cost: 5

Equipment

1 Wood fire grill gas or propane grills work in a pinch.
1 Tongs
1 mixing bowl optional
1 Large baking sheet for seasoning the mushrooms

Ingredients

1 lb oyster mushrooms (or more) such as king oysters or clusters of golden oysters.
½ teaspoon kosher salt plus more to taste
1 tbsp cooking oil such as grapeseed
1 teaspoon chopped fresh thyme optional

Marinade (optional)

2 tbsp extra virgin olive oil
2 tablespoon chopped herbs of your choice, like mint, basil, parsley or cilantro
¼ tsp crushed red pepper flakes
1 whole lemon, for zest and juice

Instructions

Build a wood fire or heat up the grill.
Clean the mushrooms if needed. Some wild oysters may need to be rinsed or brushed with a damp cloth.
Cut the mushrooms into large clusters ideally about 4-8 oz each. Some mushrooms can be cooked whole. KIng oyster mushrooms can be cooked whole or sliced lengthwise.
Season the mushrooms with the salt, thyme and drizzle or spray with oil.
When the grill is hot, scrape the grill and brush with a lightly oiled paper towel.
Arrange the logs/coals on one side of the grill so you have a hot, medium, and cool area for cooking.
Cook the oyster mushrooms slowly over indirect heat, trying to avoid having the flames touch the mushrooms. Take your time, grab a beverage and enjoy the process. Cooking should take at least 20 minutes.
When the mushrooms are thoroughly browned and their water's evaporated, remove them to a mixing bowl. From here they can be served with an herb sauce, as-is, or marinated before serving.

Marinade

Add the optional marinade ingredients, mix, taste and adjust the seasoning for herbs, salt, and oil and serve. They're fantastic marinated overnight and crisped in a pan.

Video

Notes

Dried Bee Balm Chimmichurri Sauce

Ingredients

2.5 oz (2.5 lightly packed cups) chopped cilantro, parsley or culantro
2 T dried bee balm leaves or 1 T dried oregano
1 oz minced garlic or 2 oz ramp leaves
¾ cup olive oil (a 50/50 blend of extra virgin and mild olive oil)
1 Tablespoon lemon juice
½ teaspoon crushed red pepper
4 tablespoons apple cider vinegar
½ teaspoon kosher salt

Method

Mix all ingredients together and store in a pint mason jar. Extra virgin olive oil will solidify over time in the refrigerator-put it in a bowl of warm water to loosen it and it will come back to life.

Nutrition