Slowly Grilled Hen Of Woods Mushroom Recipe

VEGETABLES

1. 1

   Prepare the mushrooms

   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.

2. 2

   Make the marinade

   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.

3. 3

   Marinate the mushrooms

   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.

4. 4

   Preheat the grill

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

5. 5

   Grill slowly

   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.

6. 6

   Finish with butter

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

7. 7

   Garnish and serve

   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.