Grilled mushrooms can be made in a lot of different ways. I have several other ideas on how to grill mushrooms on the Grilling Mushrooms page. I suggest trying this Easy Grilled Mushrooms Recipe as a start. Grilling really adds a nice flavor to mushrooms. Their already earthy, umami flavor is amped up by the smokiness from the grill.
This recipe isn’t exactly “grilled” per se since I use a cast iron skillet on the grill, but I find that better for most grilled mushroom recipes unless you are cooking very large mushrooms. Also, if you plan to be using liquid ingredients, like the wine in this one, it won’t work too well without a pan. If you don’t have a cast iron skillet you can use on the grill, you can also grill mushrooms in a vegetable basket or veggie pan or even a couple layers of aluminum foil on the grill. But again, this recipe uses wine that stews the mushrooms for a bit so a pan of some type is best.
For this grilled mushrooms recipe I used simple brown mushrooms (cremini, baby bella, etc.) to show you how easy it is to make a delicious mushroom side dish without having to know a lot or spend a lot on ingredients. However, this same basic recipe could be used with just about any type of mushrooms or even a mix of mushrooms.
What You Need
- Mushrooms: As I said above, this could really be done with a wide variety of different types of mushrooms or a mix of mushrooms. Here I simply used a basket of fresh cremini mushrooms (also simply known as brown mushrooms, baby bellas and other similar names), which are easily available in most markets and not expensive at all. They can be left whole or sliced or halved. I prefer to simply halve them so that you have their texture intact but still small enough to be bite sized.
- Butter or Olive Oil
- Dry white wine: Most types will do. Add a Sauvignon Blanc or similar crisp dry wine for more pep or a Chardonnay for a bit more richness and creaminess. Avoid very oaky or sweet wines.
- Persillade: For those of you who don’t know, a persillade is a mixture of fresh garlic and flat-leaf (Italian) parsley, chopped finely together. You just need a handful, or to taste, depending on how many mushrooms you make. If you like it really garlicky, add more.
- Sea salt and fresh black pepper to taste
- Dried porcini powder (optional): If you’d like, you can amp up the flavor even more with a bit of this delicious stuff. I make it myself by pulverizing dried porcini mushrooms in a coffee grinder, spice grinder, blender or food processor. Besides being used here, it is great to add earthy flavor to a lot of things, including right on grilled steaks!
How to this Easy Grilled Mushrooms Recipe:
- After cleaning and cutting up the mushrooms (as desired), prepare a hot grill for direct heat. Once the grill is nice and hot, add the cast iron skillet over the direct heat and allow to heat up.
- Once hot, add a tbsp or two of butter or olive oil to the pan. Once hot, add the mushrooms and season lightly with salt and pepper. Allow the mushrooms to cook over high head for a few minutes, stirring occasionally, until they start to get a bit of color.
- Add a couple of splashes of the white wine, not to completely submerge the mushrooms but more than just deglazing the pan. As you can see from the photo below, I added enough to come up about 1/3 to 1/2 of the way up the mushrooms in the pan.
- Allow the wine to start to boil and let it simmer briskly for several minutes while stirring occasionally and scrapping up any brown bits from the bottom of the pan. The mushrooms will absorb some of the fluid but you also want it to evaporate, leaving the flavor in the mushrooms but not the abundant liquid. When done, most of the liquid should be absorbed/evaporated.
- When the previous step is close to being done is a good time to sprinkle some porcini powder on and stir it in, if you decide to use it. If using basic white or brown mushrooms, I like the added flavor. But if using more expensive and flavorful mushrooms, you can do without.
- Continue to cook and stir the mushrooms until the liquid is absorbed completely and the mushrooms are starting to get to your desired level of doneness. For this mushroom recipe, I like when they are nice and browned and tender but still hold their shape and have a springy texture.
- Finally, when they are just about done, sprinkle on a handful of persillade (garlic and flat-leaf parsely chopped finely together) to taste. You don’t want them to cook too long. If at high heat, 30 seconds to a minute or so is probably enough. Stir continuously so that the garlic doesn’t burn. Then taste for salt and pepper and add more as needed to taste.
That’s it! These grilled mushrooms are tender and full of rich flavor. Serve them alongside meaty grilled foods that can stand up to their flavor and serve them with a rich, hearty red wine. I personally love this grilled mushroom recipe right alongside a beautiful big juicy grilled steak!
Cheers, and Enjoy!