As suggested by my CSA for ways to use this week’s Oyster Mushrooms, although really I will find any excuse to try new ways to make smoky, woodsy, hearty mushrooms. I love mushrooms so much and am always looking for new ways to make them amazing, and this recipe sounds perfect! From Epicurious.com.
2 Tbsp fresh Orange Juice
1 Tbsp fresh Lemon Juice
2 Tsp Red Wine Vinegar
6 Tbsp Olive Oil
2 Lbs large Oyster Mushrooms, stems trimmed
1/2 tsp Sea Salt (recipe calls for coarse Sicilian Sea Salt, which I don’t have)
Equipment: Grill sheet (or pan, I will see how my improvisation works)
Step 1: The Marinade
Whisk Juices, Vinegar, and Oil together in a large bowl. Toss Mushrooms in Vinaigrette marinate for 15 minutes. Transfer mushrooms to another bowl with tongs and reserve the vinaigrette for later.
Step 2: The Grill
Prepare the grill for use and heat to medium. If you’re using a gas grill this is easy, but if you’re using charcoal like me, just guestimate and pay attention while you’re grilling so you know if things are too hot. In general while grilling you should probably keep your eyes on your food (and on the fire!).
Step 3: Grillin’
Grill Mushrooms in batches on oiled grill sheet/pan on grill rack. Keep grill open and turn mushrooms frequently until golden brown, about 5 minutes per batch.
Step 4: Serve!
Once grilled return the Mushrooms to the vinaigrette. Toss with sea salt and enjoy!
I cannot wait to share with you interesting ways to use these mushrooms once cooked. I imagine they will taste amazing on their own, but may be a great addition to salads, sandwiches or soups and may be a wonderful base for mushroom purees and sauces… My mind is already excited to get more creative!