Sides
Whole grilled with thyme
Halved lengthwise and scored in a diamond pattern, they take to the coals like a vegetable steak.
Time15 min
Servings2 people
DifficultyEasy
Ingredients
4 large king oyster mushrooms
3 tbsp extra virgin olive oil
1 sprig of thyme
Zest of half a lemon
Coarse salt
Method
1
Cut each mushroom in half lengthwise, keeping stem and cap attached.
2
Score the cut surface in a diamond pattern with the tip of a knife: heat gets in and the mushroom won’t curl.
3
Brush with oil, place cut-side down on a blazing grill and leave for 5 minutes without moving them.
4
Turn, another 4–5 minutes skin-side down until the stem yields to a fork.
5
Off the heat: coarse salt, thyme leaves, lemon zest and a final drizzle of raw oil.
Tip
Works exactly the same on a ridged cast-iron pan, but the pan needs to be smoking before you lay them down.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
