Grilled Mushrooms with Garlic-Parsley Oil

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

The savory simplicity of mushrooms grilled over hot coals is always a favorite summer flavor. Only a hint of garlic and parsley are needed to season these rich and earthy fungi. If you can’t find oyster mushrooms, use any variety that won’t fall through the grate of your grill.

Featured in the August/September 2003 issue.

Yield: 4–6

• ¼ cup extra-virgin olive oil
• 3 garlic cloves, finely chopped
• ¼ bunch parsley leaves, finely chopped
• Kosher salt
• 1 lb. oyster mushrooms, cleaned and trimmed
• ½ lb. white mushrooms, stemmed

Instructions

1. Heat a charcoal or gas grill to medium-high. In a small bowl, stir together the oil, garlic, and parsley, then season to taste with salt.
2. Add the mushrooms to the grill and cook gill side up without turning, basting continuously with the parsley oil, until charred and tender, 5–10 minutes.