Wood-Fire Grilled Oyster Mushrooms

foragerchef.com/grilled-oyste...
Grilling is a great way to cook a big flush of mushrooms without making a mess in the kitchen. Oyster mushrooms are some of the best for cooking this way as they can be found in large quantities-and sautéing, say, a ten pound cooler full of them just isn't efficient, although baking works well too.
This is just quick run down of how I treat different oyster mushrooms according to their shape and size. There's a few different ideas for serving them after. There's nothing like the flavor a wood fire imparts to food, and you basically get caramelized, golden brown smoked mushroom umami bombs.
I love serving these as a simple snack or side dish marinated overnight and crisped in a pan, but they're also great served with meat alongside tart, herby sauces like my dried bee balm sauce, or the chimichurri recipe from my old sous chef from Argentina I have in the recipes notes linked at the top of the video description.
Bee Balm Salmoriglio Sauce
foragerchef.com/bergamot-salm...

[@BigboiiTone]

Always keep the grill hot, cleaned and lubricated. I almost think of a grill as I would a cast iron pan in some ways. I maintain and care for the grill with the same meditative passion.

[@micheleulrich-hb2ok]

Definitely going to try these. They look delicious. Your vlogs are so inspiring! Happy grilling 😊

[@foragerchef4141]

Hey thanks, always here if you have questions.

[@Flowers4Everyone]

I love the char. I personally feel it takes the taste to the next level. Thank you so much for sharing.

[@foragerchef4141]

Agreed