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Grilled Oyster Mushrooms

Grilled Oyster Mushrooms

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For the dressing

  • 1/8 Cup canola oil
  • 1/8 Cup olive oil
  • 1/4 Cup white truffle oil
  • 1/4 Cup lemon juice
  • 1 Tablespoon fine sea salt
  • 1 Teaspoon whole black peppercorns

For the mushrooms

  • 2 Pounds oyster mushrooms
  • 1/4 Cup canola oil
  • 1/4 Cup olive oil
  • 1 Tablespoon plus 1 teaspoon fine sea salt
  • 1 Tablespoon thyme leaves
  • 1/4 Cup sliced shallots
  • 1 bunch flat-leaf parsley
  • 1/2 Cup grated Grana Padano
  • Freshly ground black pepper, to taste

Nutritional Facts


Calories Per Serving633

Folate equivalent (total)118µg29%

Riboflavin (B2)0.9mg51.1%

Grilled Trumpet Mushrooms

Everybody knows that I’m a fan of mushrooms. And yes, I just said that in my best Phaedra Parks voice. I’m amazed by folks who aren’t down with fungus, but that emotion is quickly replaced with, “If you’re not gonna eat those, I’ll take care of ’em for you.” In addition to the plebian (but ever so delicious) market staples of white buttons, portobellos and cremini mushrooms, I’m a huge fan of those mushrooms that are literally found off the beaten path. Maitakes, enoki and chanterelles are all beloved, and pricey morels are a necessary splurge during their short spring season. Even the funky ones that are more chewy than spongy, like the wood ear mushrooms or black trumpets.

I particularly love the versatile ones that hold up to all sorts of cooking and cuisines, and oyster mushrooms are no exception. Royal oysters (sometimes called King Trumpets) are fabulous in that after a little cooking, they still retain all of their flavor and their texture. So much so that you can actually marinate them and grill them, treating trumpets like a protein rather than a vegetable. If you see these guys at the market sometime, give them a whirl – they’re a simple side and will sway even the most skeptical mushroom eater. Actually, sway or no, who cares. I want to eat these and not share with anyone. I’m not kidding.

Grilled Trumpet Mushrooms

8 trumpet (royal oyster) mushrooms, halved and bottoms trimmed
1/4 c. of white balsamic vinegar
6 tbs. of olive oil
1 tsp. of kosher salt
1 tbs. of chopped rosemary
1/4 tsp. of coarse ground black pepper

Mix balsamic vinegar, olive oil, salt, pepper and rosemary together in a small bowl. Pour over mushrooms and toss to mix. Marinate for 20 minutes.

Heat a grill or a grill pan and oil lightly. Place mushrooms on the grill and cook for about 3 minutes on each side until the mushrooms are slightly browned. Serve.

Grilled Balsamic Mushrooms

Mushrooms can get sidelined at a barbecue as the lame side dish for vegetarians, but when tossed in a balsamic-soy glaze, they'll get all the attention. Here are some tips to consider before getting started.

1) Don't wash your mushrooms&mdashclean them.

There's a difference. If you're buying a carton of mushrooms prepackaged from the store, chances are they're already clean. Regardless, the way to clean them isn't to run them under the sink. Mushrooms are like sponges&mdashthey'll soak up a ton of moisture, which can lead to sogginess. Instead, wipe excess dirt away with a damp paper towel.

2) Presoak your wooden skewers.

Whenever you're grilling kebabs, it's always the safest bet to presoak wooden skewers for 20 to 30 minutes before throwing them over the grates.

3) Have fun with the marinade.

Don't have balsamic? Don't sweat it. Try sherry vinegar instead. (It's not as sweet!) Have some fresh thyme or rosemary? Chop up the leaves and throw in couple small pinches.

Looking for more great &rsquoshroom recipes? Try our all-time favorite buffalo stuffed mushrooms at your next party. They're a winner. 🙌

Have you made this recipe? Let us know how you like it in the comments below.

How to grill mushrooms?

Grilling mushrooms is actually extremely easy and you can make amazing mushrooms in just a few simple steps.

  1. Prep the mushrooms by brushing off any dirt or debris. For larger portobello mushrooms, remove the stem and gills if desired. For smaller mushrooms, cut the mushrooms in half.
  2. Add flavor with a simple marinade, spices, or seasoning. The simplest option is simply to toss the mushrooms with olive oil and your favorite spice blend. Simple salt and pepper work great. For marinades, please note that mushrooms absorb flavors quickly, so they shouldn't be marinated for more than 30 minutes. Marinades can be something simple like olive oil and vinegar, a store bought marinade or dressing, or a more complicated homemade marinade.
  3. Get the mushrooms ready for the grill. Larger mushrooms can go right on the grill. Smaller mushrooms should be threaded onto skewers or placed in a grill basket. In a pinch, you can also grill mushrooms in foil. More info on that below.
  4. Time to grill! Most mushrooms will take about 8-10 minutes. Make sure to flip the mushrooms (or skewers) or shake the grill pan during cooking. They are ready when there are grill marks and the mushroom is golden brown and tender.

How long do mushrooms take on the grill?

Most mushrooms will take between 8-10 minutes to cook and they should be flipped over halfway through the cooking time. If cooking in a grill basket, shake the grill basket 1-2 times during cooking. If you are grilling whole mushrooms, they will likely take 14-16 minutes to grill.

How to grill mushrooms in foil?

Another option for grilling mushrooms is to grill them in foil. This works best for smaller mushrooms and can be done with whole, halved, or sliced mushrooms.

Start by laying out a couple of heavy duty pieces of foil. Place the mushrooms in the center and toss with olive oil (or melted butter) and any seasoning you like. Then fold up the foil on the side and seal the packet closed. Place the foil packet directly on the grill and cook for 12-15 minutes, turning the packet once during cooking. Open carefully and serve.

9 ounces king oyster mushrooms
3 garlic cloves, minced
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon fresh thyme
½ teaspoon salt

  1. Clean mushrooms with a damp cloth and halve lengthwise.
  2. For the marinade, in a small bowl, mix garlic, balsamic vinegar, oil, thyme, and salt. Add mushrooms to marinade, stir well and let sit for 30 minutes in refrigerator.
  3. Remove mushrooms from marinade and thread onto bamboo skewers. Cook over indirect heat on grill for 8 minutes each side, then serve hot.

Photo credit: Nadine Horn and Jörg Mayer

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The beautiful simplicity of roasted oyster mushrooms

Not only are the mushrooms really tasty, but the recipe is extremely simple. All you need to do is: preheat the oven, prepare the mushrooms (clean, separate, and season them), and roast them for about 25 minutes (flipping them once) and you’re done!

The seasoning is also really straightforward – with oil, salt, and pepper, the flavors are mild and minimal to highlight the mushroom. The mild flavor makes it so you could use the mushrooms in practically any kind of savory meal.

2) Oyster Mushroom Stroganoff

This is a delicious way to turn your mushrooms into a rich, meaty gourmet dinner which is often served with rice or bread, but can be added to tagliatelle to turn it into a pretty special creamy mushroom pasta too.

  1. Heat the oil and butter in a wide saucepan and fry the onion and garlic gently for 7 minutes until soft and translucent.
  2. Chop both types of mushrooms into decent sized chunks and add to the pan, turning the heat up to medium-high. After about 5 mins, when they begin to colour, add the Paprika and stir well, then add the flour and stir to coat the mushrooms.
  3. Add the wine and stir well, deglazing the pan as you go to get all the flavours mixed in. Allow to boil for a minute or two, then add the stock and boil down for around 5 minutes until it begins to thicken.
  4. Spoon in the double cream, mix well, allow to heat through. Add the lemon juice and season just before serving. Serve with rice, crusty bread or tagliatelle pasta.

Pimentón-Grilled Venison with Oyster Mushrooms

Put the venison in a large resealable plastic bag. Add the pure olive oil, 2 tablespoons of the parsley, 1 tablespoon of the pimentón, the garlic and 1/2 teaspoon of salt. Seal the bag and turn to evenly coat the meat. Let marinate for 20 minutes.

Heat the extra-virgin olive oil in a large skillet. Add the onion, cover and cook over moderate heat until translucent, 2 minutes. Add the mushrooms, cover and cook, stirring often, until tender, about 5 minutes. Stir in the remaining 1/2 teaspoon of pimentón. Season with salt. Add the wine bring to a simmer. Cover partially and cook over low heat until the mushrooms are tender and almost dry, about 6 minutes. Stir in the remaining 2 tablespoons of parsley and keep warm.

Preheat the broiler or heat a grill pan. Thread the venison onto 4 skewers and broil or grill the meat, turning to brown all sides, 3 to 4 minutes for medium rare. Serve with the mushrooms.

Cooking notes

1. Marinating makes a difference

In this recipe, I discovered the secret to cooking perfect king oyster mushrooms – to marinate them first and cook them slowly.

Oyster mushrooms have a drier texture than the average mushroom, and thus are not very suitable for a quick stir-fry. If you cook them over high heat without a lot of oil, the mushrooms will be easily burned on the surface, without any infused flavor inside, which makes it even worse. To add insult to injury, the mushrooms will start to release moisture at the end of cooking, giving you a paradoxically burned, soggy, and utterly flavorless dish.

By marinating the mushrooms first, they will be seasoned well and lose some moisture before cooking. Instead of cooking them over high heat, you should grill them slowly until charred and cooked through. In the last step, all the mushroom liquid and seasoning will be added back into the dish, which creates a super rich sauce with basically zero effort.

original recipe. If you don’t have sake, you could replace it with cooking wine or vodka (1 teaspoon vodka for 1 tablespoon sake). However, I think sake works best in this dish, because it has a more delicate and sweet flavor.

This teriyaki style is my favorite way of cooking king oyster mushrooms now. I hope it becomes yours, too!

If you cook this recipe, don’t forget to take a picture and post it on my Facebook fan page. I love seeing your photos!

Oyster Mushroom Recipes: Our Favorite Ways To Cook Them (PHOTOS)

Last week we discussed the merits of the meatiest shiitake mushroom recipes we could find. This week we're focusing on something significantly more delicate, oyster mushrooms. Oyster mushrooms really have nothing to do with oysters, except that they are usually grey (although there are also golden, pink, purple and giant varieties), soft and flat.

Although these mushrooms are also included in exotic/wild mushroom medleys, they are some of the most commonly cultivated mushrooms in the world. Which means, really, you can feel great about eating a ton of them. As opposed to shiitakes, which impart an intensely meaty flavor and a sturdy texture, oyster mushrooms are delicate, tender and cook very quickly. This makes them a great option for quick meals, vibrant stir-frys and simple soups. When it comes to variety, usually the lighter the color of oyster mushroom, the more subtle the flavor. We pulled together some of our favorite oyster mushroom recipes below, so get ready to gobble up as many as you can.

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Watch the video: Japanese Street Food - OSAKA SEAFOOD Giant Scallops, Oysters, Sea Urchin Japan


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