Elise’s Grilled Mushrooms with Herbs and Garlic
Presented as a side dish to complement the main protein, mushrooms themselves can be the star of the show if served in larger portions. The key is using quality ingredients. In Elise’s words, “I tend to always go simple because I have a full garden, and olive oil is obviously the queen in my kitchen. A little salt, pepper, a sprinkling of herbs and
the natural flavors then shine through.”
Elise’s Grilled Mushrooms with Herbs and Garlic
Elise’s grilled mushrooms pair fresh herbs and garlic with extra virgin olive oil.
Ingredients
- 1 teaspoon each minced fresh herbs, preferably mint, Italian parsley, and thyme
- 2 cloves garlic, minced or pressed
- Salt and pepper, to taste
- ⅓ cup high-quality extra virgin olive oil (like Luretík), plus additional for brushing
- 1 pound fresh, sturdy mushrooms, like Italian oyster, portobello, shiitake or porcini
Instructions
- Light a grill and get the heat to medium. A charcoal grill or plancha will give the mushrooms more distinct flavor depending on the charcoal used.
- Combine the herbs, garlic, salt, pepper and olive oil in a bowl. Set aside.
- Clean the mushrooms well with a damp cloth (do not wash). Italian oyster mushrooms can have an array of sizes. Cut other types roughly into ½-inch slices. Brush with the olive oil mixture. Gently place the mushrooms on the grill and cook, turning once until lightly browned. Continue to baste with the olive oil mixture throughout.
- Transfer to a serving platter, and brush with remaining olive oil. Garnish with sprigs of herbs and serve immediately.
Meaghan Clark Tiernan
A native of Santa Barbara, Meaghan Clark Tiernan returned to her hometown after nearly 20 years to raise a family. She’s a journalist, creative director and PTA mom. She’s also the host of CreativeMornings Santa Barbara.
