Michael Davis
Oyster mushrooms are a delicious and healthy vegan option for your next barbecue. All species of oyster mushrooms can be grilled, but different types may require different methods of preparation. For example, king oyster mushrooms can be grilled whole or sliced in half, while wild oyster mushrooms that grow in clusters, such as aspen or golden oyster mushrooms, can be cooked in large clusters like oyster mushroom steaks. Grilled oyster mushrooms can be used in a variety of dishes, such as sandwiches, burgers, salads, or as a side dish. They can also be added to tomato sauce, pasta, soups, tacos, and more. When grilling oyster mushrooms, it's important to consider the thickness of the mushrooms, as this will impact the cooking time. Thin mushrooms like pink oysters may cook in 7-12 minutes, while larger clusters can take 20-30 minutes. Before grilling, the mushrooms can be seasoned with oil, salt, pepper, and herbs, or marinated in a variety of sauces.
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What You'll Learn
Choosing the right type of oyster mushroom
Oyster mushrooms are a type of edible fungi and are one of the most widely consumed mushrooms in the world. They are prized for their subtly savoury flavour and meaty texture. They get their name from their oyster-shaped cap and very short (or absent) stem. They are typically light grey or greyish-brown but come in several other colours, including yellow, pink, blue, and reddish-brown.
There are six types of true oyster mushrooms, plus one similar mushroom that is sometimes considered an honorary oyster. Here are some of the different types of oyster mushrooms:
- Pearl oyster: The most common type of oyster mushroom, particularly in North America. They are mild and tender, with a slightly sweet, woody flavour. They are more mild and tender than shiitake mushrooms.
- Blue oyster: Named for the blue colour of their caps when they first start to bloom, which later fades to grey. They have dark caps and pale gills.
- Pink oyster: Also known as the flamingo oyster, this variety is vivid pink with a ruffled appearance. It is native to the tropics and often used as a seafood substitute in chowders. It has a stronger woody smell and can be a little tough.
- Phoenix oyster: Similar in flavour to the pearl oyster, but with smaller, paler caps and a longer stem.
- King oyster: The least similar in appearance to other oyster mushrooms, the king oyster is much larger, with a thicker, meatier stem. They grow individually, rather than in clusters, and have a savoury, umami flavour, similar to scallops. They can be grilled whole or sliced in half.
- Elm oyster: The elm oyster is not a true oyster mushroom but is similar in appearance and can be found growing on the sides of trees. It is edible but has a mild flavour.
When choosing oyster mushrooms, look for young mushrooms, as they can become quite leathery if they are older. Make sure to check for gills, as oyster mushrooms always have decurrent gills that run directly down the stem. The spore print should be white or lilac-grey. Oyster mushrooms typically grow on dead or dying deciduous hardwood trees, such as oak, beech, or aspen, and can often be found in old, leafy, open forests.
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Preparing the grill
Next, you will need to build a fire and wait for the flames to die down so that coals form. For the best results, it is recommended to push the coals to one side of the grill, creating hot, semi-hot, and cooler zones for cooking. This is important as grilling food over hot coals, rather than directly over flames, will impart a better flavour to the mushrooms and prevent them from tasting like kerosene.
If using a charcoal grill, open the vents at the bottom of the grill and light the charcoal. If using a gas grill, preheat the burners on high for 10 minutes, then reduce the heat to moderately high.
Before placing the mushrooms on the grill, it is important to oil the grates. This can be done by wetting a rag or paper towel with cooking oil or animal fat and lightly greasing the grill grate. This step helps to prevent sticking and encourages browning.
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Marinating the mushrooms
Marinating oyster mushrooms is a crucial step in enhancing their flavour and texture before barbecuing. Here are some detailed instructions and tips for marinating your oyster mushrooms:
Preparing the Mushrooms
Start by selecting the right mushrooms. Oyster mushrooms are ideal, as they have a cluster-like structure and are large enough to form a "mushroom steak". Look for fresh, large mushroom clusters, either from your local market or by growing your own. When preparing the mushrooms, trim any tough stems while keeping the cluster whole for the best presentation. If you're using king oyster mushrooms, you can slice them lengthwise or into rounds, creating a meaty or scallop-like texture, respectively. For better marinade absorption and even cooking, score each side of the mushroom slices in a crisscross pattern, being careful not to cut all the way through.
Making the Marinade
There are various marinade options to consider, each imparting unique flavours to your mushrooms. Here are some ideas:
- A mixture of Worcestershire sauce, soy sauce, balsamic vinegar, olive oil, honey or maple syrup, grated garlic or garlic powder, fresh thyme, and black pepper.
- A combination of Sate sauce, soy sauce, oyster sauce, five-spice powder, and oil.
- BBQ sauce mixed with dark beer, creating a wonderful marinade for your mushrooms.
Marinating Process
Once you've prepared your mushrooms and chosen your marinade, it's time to combine the two. Place your mushrooms in a mixing bowl or a large shallow plate and toss them with the marinade. Ensure that the mushrooms are well-coated. You can also add seasonings like BBQ seasoning, salt, and pepper to the marinade for extra flavour. Let the mushrooms sit in the marinade for at least 20 minutes or up to several hours or overnight for more intense flavour penetration.
Grilling the Marinated Mushrooms
After marinating, it's time to grill your mushrooms. Preheat your grill to a medium or medium-high heat. Lightly oil the grill grates to prevent sticking. Place the marinated mushrooms on the grill, being careful not to overcrowd them. Grill each side for a few minutes, flipping occasionally and brushing with additional marinade or sauce to build flavour and create a beautiful golden-brown colour. Continue grilling and flipping until the mushrooms are fully cooked, soft, and charred to your desired level.
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Cooking the mushrooms
Firstly, select the right mushroom. Oyster mushrooms are best for steaks, as they have a cluster-like structure and are large enough in area to form a "steak". King oyster mushrooms can be grilled whole or sliced in half. Wild oyster mushrooms that grow in clusters like aspen or golden oyster mushrooms can be cooked in large clusters like oyster mushroom steaks.
Before grilling the mushrooms, you will need to slice and toss them with the seasonings first. You can cut them quite thick as they will shrink down a little after being cooked. You can slice the mushrooms lengthwise or into rounds, and the textures may be slightly different. If you have time, score each side of the mushroom slices in a crisscross pattern so that they will absorb the marinade better and cook more evenly.
Brush a cluster or two of freshly harvested oyster mushrooms on both sides with vegetable oil, season with salt and pepper, and when your grill is hot, add the mushrooms. If you are using a charcoal grill, open vents on the bottom of the grill, then light the charcoal. If you are using a gas grill, preheat the burners on high, covered, for 10 minutes, then reduce the heat to moderately high.
Grill the mushrooms for a few minutes. When a nice char has developed, flip the mushrooms and brush with sauce. Keep grilling and flipping until the mushrooms are fully cooked through, become soft, and take on a gorgeous colour. A fully cooked mushroom will be limp and soft.
Larger mushroom clusters can take 20-30 minutes to cook. When the mushrooms are browned and their water has cooked off, they become concentrated umami bombs kissed with woodsmoke.
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Serving suggestions
Grilled oyster mushrooms can be served in many ways. They can be used as a side dish or added to salads, sandwiches, tacos, burgers, pastas, soups, mushroom chili, ragus, and mushroom duxelles. They can also be used as toppings for steaks or grilled meats.
King oyster mushrooms, in particular, can be shredded and roasted until tender and crispy, then finished in a tangy, spicy homemade sauce. They can be served in sandwiches, tacos, or Buddha bowls.
When grilling, you can brush the mushrooms with oil or vegetable oil, or cook them without oil for a firmer texture. You can also season them with salt and pepper, or sprinkle Parmesan cheese on top as they cook.
To add more flavour, you can squeeze lemon or add a touch of acid to the mushrooms to lift their flavour. You can also serve them with a tart, herby sauce, such as chimichurri or Italian salmoriglio sauce made with bee balm leaves.
- 2 tablespoons of fresh orange juice
- 1 tablespoon of fresh lemon juice
- 2 teaspoons of red wine vinegar
- 6 tablespoons of olive oil
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