Why It Works
- Prepping each mushroom differently depending on its size and shape allows for even cooking.
- Basting the mushrooms with a mixture of soy sauce and butter helps replace the mushrooms' natural moisture as it evaporates on the grill, keeping them juicy and flavorful.
Mushrooms may contain a lot of water, but they're also quick to dry out when cooked incorrectly on the grill. To get meaty, juicy, delicious grilled mushrooms, baste them with a flavorful liquid, such as melted butter mixed with a little bit of soy sauce.
When grilling the mushrooms, remember that the cooking time will vary from one type of mushroom to the next. When they're done, transfer them to a plate to cool, then add another layer of flavor by tossing them in a nutty sesame dressing.
- 1 1/2 pounds mixed mushrooms, such as portobello, button mushroom, cremini, enoki, shiitake, and king trumpet
- Extra-virgin olive oil, for drizzling
- Kosher salt
- 3 tablespoons unsalted butter, melted
- 4 teaspoons soy sauce, divided
- 1 tablespoon toasted sesame seeds, roughly chopped
- 2 teaspoons mirin
- Type of fire: two-zone indirect
- Grill heat: medium-high
Clean and prepare the mushrooms: Remove woody stems of portobello, shiitake, cremini, and button mushrooms. Keep portobello and shiitake caps whole. Slice large button or cremini mushrooms 1/2 inch thick, then skewer with bamboo skewers. Leave smaller cremini and button mushrooms whole and skewer through the caps with bamboo skewers. Separate enoki mushrooms into large bunches and tie each with butcher's twine. Slice large mushrooms with edible thick stems lengthwise 1/2 inch thick, then skewer with bamboo skewers.
Place mushrooms in a large bowl, drizzle evenly with olive oil, and toss to coat. Season with salt.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Meanwhile, stir together melted butter and 2 teaspoons soy sauce. Set aside.
Arrange mushrooms near, but not over, the coals. Cook, turning and basting frequently with soy sauce glaze, until mushrooms are cooked through and browned outside, 4 to 8 minutes depending on the mushroom type and size.
Transfer cooked mushrooms to a plate as they are ready and let rest 5 minutes.
In a small bowl, stir together sesame seeds, mirin, and remaining 2 teaspoons soy sauce.
Slice mushrooms into bite-size pieces and discard skewers and twine. Toss with sesame dressing and serve at room temperature.
Grill, bamboo skewers (soaked in water for 30 minutes)