Grilled Pleurotus Mushrooms
Simple Recipes Fasting Recipes Side Dishes Vegetables Gluten-Free Recipes Greek Mushrooms
Grilled mushrooms with a Greek touch. They are infused with garlic, oregano, and famous Greek olive oil. Although they disappear quickly from the plate, if they get to rest a bit, they're even better.
Ingredients
1 large container of Pleurotus mushrooms
4 cloves garlic
5 sprigs parsley
4 tablespoons extra virgin olive oil
dried oregano
1 tablespoon lemon juice
salt
Servings: 2-3
How to prepare grilled pleurotus mushrooms
- Wipe the mushrooms with a damp paper towel. Cut off the tougher stems. Brush with oil on the smooth side (opposite the gills).
- Peel and slice 2 garlic cloves. Crush the other two in a mortar and cover with olive oil (about 4 tablespoons) to make a garlic sauce. Finely chop the parsley.
- Heat a grill pan very well (about 5 minutes on high heat). Reduce to medium heat.
- Place mushrooms in the pan with gills facing up. Sprinkle salt over the gills. Grill the mushrooms for about 4 minutes on the first side. When they have nice grill marks and the gills look moist, flip them. Grill for another 2 minutes on the second side, until the gills dry out and also get grill marks.
- Transfer the mushrooms to a bowl, arranging them in layers. As soon as each batch is taken off the grill, immediately sprinkle with a pinch of parsley and oregano, a few garlic slices, and a little garlic oil (try to get more oil and less garlic pulp; about 2 teaspoons of infused oil). Keep the bowl covered.
- When you've finished grilling them all, gently toss the mushrooms, adding lemon juice and more salt if needed.
- Serve the mushrooms warm or at room temperature (if they sit for about 2 hours, they're even better).
Mushrooms on grill with gills facing up
Flip when golden
Layer in bowl with aromatics between
