Break the maitake clusters into multiple large pieces to yield approximately 4 cups. Trim the tough base and lightly rinse if needed, then pat dry with a towel.

Prepare the mushrooms

In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon minced garlic, 1 tablespoon low-sodium soy sauce, 1 tablespoon fresh lemon juice, 1 teaspoon thyme leaves, 0.5 teaspoon salt, and 0.5 teaspoon black pepper until evenly combined.

Make the marinade

Toss the mushroom pieces with the marinade until every surface is coated. Let them sit in a bowl for 10 minutes to absorb the flavors.

Marinate the mushrooms

Preheat a grill or grill pan to a steady medium-low heat. Lightly oil the grates to prevent sticking.

Preheat the grill

Arrange the mushrooms in a single layer on the grill. Cover if possible and cook slowly for 20–25 minutes, turning every 5 minutes and brushing with the remaining marinade, until the edges are golden and the mushrooms are tender.

Grill slowly

In the last 2–3 minutes, brush the mushrooms with melted butter to lacquer and finish browning.

Finish with butter

Remove from heat, sprinkle with chopped parsley, adjust salt and pepper to taste, and serve warm as a savory vegetable side or a main with crusty bread.

Garnish and serve

Hen of the Woods (Maitake) mushrooms, cleaned and broken into large clusters

garlic, minced

olive oil

soy sauce (low-sodium)

fresh lemon juice

fresh thyme leaves

salt

black pepper

unsalted butter, melted

fresh parsley, chopped

Slowly Grilled Hen of Woods Mushroom

Make Slowly Grilled Hen Of Woods Mushroom Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Slowly Grilled Hen Of Woods Mushroom Recipe

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