Grilled Oyster Mushrooms Recipe

Prepare mushrooms

Wipe oyster mushrooms with a damp cloth or paper towel to remove dirt. Trim tough stem bases and separate clusters into individual pieces or bite-size clusters, keeping large caps intact.

Season the mushrooms lightly with the kosher salt and black pepper, tossing gently to coat evenly.

Mince garlic

Peel and finely mince the garlic cloves so they can infuse the glaze quickly.

Make glaze

In a small saucepan or skillet over medium-low heat, add the neutral oil and butter. When butter melts, add the minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in the sweet soy sauce, low-sodium soy sauce, and granulated sugar. Simmer gently 1–2 minutes until slightly thickened and glossy, stirring. Remove from heat and keep warm.

Preheat grill or grill pan

Heat an outdoor grill to medium-high (about 400°F/200°C) or place a heavy grill pan over medium-high heat on the stovetop until hot and lightly smoking.

Brush both sides of the mushroom pieces lightly with a little neutral oil (or use the remaining oil from glaze preparation) to prevent sticking. Place mushrooms on the hot grill or grill pan without overcrowding so they get good contact.

Grill 3–4 minutes per side, flipping once, until edges are charred and mushrooms are tender. During the last minute of grilling, brush the top side of each mushroom with about half of the butter-soy glaze, then flip and brush the other side after flipping so both sides get a glaze layer. If using a skillet, you can spoon glaze over the mushrooms as they cook.

Transfer grilled mushrooms to a serving plate. Spoon any remaining warm glaze over the mushrooms to coat evenly.

Sprinkle the toasted sesame seeds and the chopped chives or green onions (if using) over the mushrooms for texture and color.

Serve immediately with lemon wedges on the side. Squeeze lemon over mushrooms to taste just before eating.