Grilled Mushrooms - Saveur

Grilled Mushrooms With Garlic-Parsley OilA quick turn over hot coals brings out the rich, earthy flavor of your favorite fungi.

By SAVEUR Editors

Updated on September 1, 2024

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.

• Serves

  4–6

• Time

  15 minutes

Photo: Murray Hall • Food Styling: Tyna Hoang

Ingredients

• 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

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Instructions

Step 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.

Step 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.

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.

• Cookouts, Barbecues & Picnics
• Grill, Barbecue & Smoke
• Mushrooms
• Occasions
• Recipes

By SAVEUR Editors

Updated on September 1, 2024

Ingredients

• 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

ADVERTISEMENTADAD

By SAVEUR Editors

Updated on September 1, 2024

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.

Ingredients

• 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

ADVERTISEMENTADAD

Instructions

Step 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.

Step 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.

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.

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