When you grow your own mushrooms, you can get huge, full clusters that you’ll just never find at the supermarket. One of our favorite ways to cook them is keep them whole, and choose a method and flavor profile that highlight their meaty texture and taste. And during the summer, there's nothing more satisfying than firing up the grill, making a quick and easy “steak” dinner, eating outside, and enjoying the long days. This recipe works best with large flushes of freshly harvested oyster mushrooms and evokes a marinaded, grilled London broil. You can trim some of the mushroom’s tough stems, but try to keep the cluster whole for the best effect. If it does fall apart a bit, don’t worry, the dish will still be absolutely delicious.
For the sauce:
Mix together 1 tbsp Worcestershire sauce (we love Annie’s vegan option), 2 tbsp soy sauce, 2 tbsp balsamic vinegar, 1 tbsp olive oil, 2 tsp honey or maple syrup, 1 clove of grated garlic or a shake or two of garlic powder, 1 tsp of fresh thyme, and black pepper to taste.
Grill the mushrooms:
Heat your grill to a medium-high heat. 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. Grill for a few minutes, and when a nice char has developed, flip the mushrooms, and brush with sauce. Keep grilling and flip again, and brush with more sauce. Moderate the grill heat or adjust the position of your mushrooms so they get a bit of char and develop a beautiful golden brown color without burning. Keep brushing and flipping until the mushrooms are fully cooked through, become soft, and take on a gorgeous color. Serve with any remaining sauce and maybe some grilled pineapple and bok choy.