This recipe is pretty abstract. It all depends upon how many mushrooms you want to cook. They’ll keep for about a week stored in the fridge. Once grilled, it’s just a matter of splashing seasonings on to your liking.
Recipe for the home cook follows
Mushrooms — we’ve done everything from whole small white/button mushrooms to sliced king trumpets to torn oysters to stemmed shiitakes. Any bigger than bitesize, cut or tear down in size.
Cooking Oil — we use a lighter olive oil but just about anything would work (the mushrooms will absorb some, so it takes a little more than you think)
Flowering thyme (or herb of choice)
Toss the prepared mushrooms with oil, then season with salt to taste. Turn up the grill and preheat a seasoned perforated pan. Lay mushrooms into the grill pan in a single layer. Let them cook long enough undisturbed until they start to develop color. Then, add thyme. Stir the mushrooms around to redistribute. Do this 2 – 3 more times. Depending on the size of the mushrooms and the heat from the grill, mushrooms should take about 2 – 3 minutes total — we want to keep the juices in the mushrooms. Dump out cooked mushrooms into a single layer on a pan.
Good sherry vinegar
Salt and fresh cracked black pepper
Season hot mushrooms with the above seasonings to your liking.
We try to keep the integrity of the mushroom flavor (we use really nice and fresh Mighty Cap Mushrooms). Enough tamari to intensify the mushroominess and add depth to the salt but not take over. Enough sherry vinegar to balance it out, but not make it taste pickled. Roasted garlic and its oil to add depth and fattiness. Black pepper and parsley for freshness.
Enjoy them on their own. With cheeses and charcuterie. On a grilled cheese or burger. On toast! With eggs and greens for breakfast or silly supper…