4 of the Best Mushroom BBQ Recipes for Summer

With the Solstice behind us, it is now officially grilling season. Inspired by our many friends on and off social media, we pulled together a few barbeque recipes featuring our favorite food to roast— mushrooms! Grilling different kinds of mushrooms gives them their own smokey flavor that meat-eaters crave but offers a perfect vegetarian or vegan alternative to traditional summer foods like hot dogs or burgers. Next time you are thinking about firing up the grill, consider adding one of these recipes to your repertoire.

“It’s one of the most fantastic dishes you could possibly feed anybody as far as BBQ goes.”

-Derek Sarno, recipe creator and co-founder of the Wicked Healthy nutrition company

Directions:

1. Preheat your oven or grill to 400º F or 200º C
2. Trim off the sawdust or straw substrate or stem of the mushroom cluster. Make sure the cluster stays intact.
3. Heat 2 tbsp of oil on a cast-iron skillet.
4. Place mushrooms stem side down in the pan. Then, press the mushrooms with another cast iron skillet, heavy pan, or grill press. If you really want to get creative, you can use a brick wrapped in tin foil.
5. Apply pressure until you hear a sizzle. The mushrooms will release moisture, let it sit for a few minutes so the water can evaporate.
6. While the mushroom clusters are cooking, add BBQ sauce and beer to a bowl.
7. Season the mushrooms with BBQ seasoning, garlic, black pepper, and salt in the skillet. Carefully flip the mushrooms with tongs.
8. Repeat the pressing step and leave to cook for a few more minutes. Season the mushrooms again with BBQ seasoning, garlic, black pepper, and salt.
9. To prevent sticking, add a little oil around the edge of the pan and swirl. Then carefully flip the mushrooms again.
10. Turn the mushrooms again until they are charred and crispy on both sides. Then carefully place the mushrooms in the beer and bbq sauce mixture. Make sure the mushrooms are completely coated.
11. Place the saucy mushrooms on a parchment-lined baking sheet. Coat with more BBQ sauce and cook in the oven for 10 to 15 minutes. Or, lay the mushrooms flat on tin foil and wrap. Then, transfer to a hot grill to cook for 10 to 15 minutes.
12. Remove the mushrooms from the oven or grill. Serve on its own, or with mashed potatoes, coleslaw, or any of your other favorite BBQ sides. These BBQ mushrooms also taste great in a Hawaiian bun sandwich.

Link: https://wickedhealthyfood.com/2020/06/17/bbq-vegan-mushroom-steak-oyster-mushrooms/ 

“It’s meaty, sensationally seasoned and sticky sweet all at once – you’ll be surprised at how simple these are to make!”

-Derek Sarno, recipe creator and co-founder of the Wicked Healthy nutrition company

Note: Derek Sarno uses King Trumpets in his recipe but we swapped them for shiitake.

Directions:

1. Preheat your oven or grill to 400º F or 200º C
2. Combine garlic, soy sauce, togarashi, salt, and pepper in a bowl. Then marinade the shiitake mushrooms in the bowl. Stir and let them sit for 10 minutes.
3. Thread the mushrooms onto the skewers. You should have about 6 mushrooms per skewer.
4. Heat oil on a cast-iron skillet. Sear the skewers on each side until golden brown. Add more togarashi seasoning, salt, and pepper as you turn the skewers.
5. Once golden brown and crispy, remove from heat and add two green onions and chili peppers to the end of the skewer. Transfer them to a parchment-lined baking sheet and drizzle with a little more teriyaki sauce. Then cook them in the oven for 15 minutes. Or, drizzle with more teriyaki sauce and place them on your grill for 15 minutes.
6. Remove from heat, sprinkle with sesame seeds and enjoy!

Link: https://www.youtube.com/watch?v=Yn-h2_MK9qg 

Directions:

Squash Puree

1. Preheat your oven to 375º F. Brush the cut sides with oil. Then, set the cut sides down on a baking sheet and roast them in the oven for about 45 minutes to an hour until they are soft.
2. Scoop out the flesh of the cooked squash and run it through a food mill or mash it with a potato masher. Add salt and butter to taste. Put the puree in an oven-safe dish, cove, and then place it in the oven to stay warm.

Sauce

1. While the squash is roasting, boil the stock with the dried mushrooms. Cover and turn off the heat. Let this steep for about 20 minutes. When the mushrooms are soft, remove them and squeeze out excess moisture back into the bowl. Then chop the mushrooms finely. Set the mushrooms aside. Strain out any debris from the stock and reserve.
2. Once the mushroom steaks are seared, you'll finish the sauce. Add a little more oil to the pan you cooked the mushroom steaks in and sauté the fresh mushrooms and shallots. As they are cooking, add the chopped rehydrated mushrooms, thyme, and garlic. Cook for about 5 minutes until nicely browned.
3. Pour in the reserved stock and the vermouth or wine and boil furiously over high heat. You want this to cook down by 2/3 or so. Strain off the debris, reserving the sauce. Pour the sauce back in the pan, set over very low heat. Add the butter one tablespoon at a time, swirling it in to melt before adding the next tablespoon. Taste for salt and serve over the mushroom steak and puree.

Mushroom Steak

1. Once the squash is in the oven, brush oil on the mushroom steaks and salt them lightly. Let them sit on the cutting board while the squash cooks.
2. Sear the mushroom steaks after you've finished the squash puree. Get a large sauté pan very hot. Add the canola oil and swirl it around. Pat the mushroom steaks dry and set them down in the pan. Place another pan, grill press, or brick wrapped in tin foil on them to sear for 4 to 6 minutes without disturbing them. You want a heavy sear. Turn them over and sear under the weight again for another 3 to 5 minutes. Remove the mushroom steaks and set them on a baking sheet in the oven while you finish the sauce.
3. Once everything is ready, plate the squash, top with a mushroom steak and then pour some sauce over everything. A little black pepper is nice here, too.

Link: https://www.madaboutmushrooms.com/mad_about_mushrooms/2021/01/january-2021s-recipe-of-the-month-hank-shaws-hen-of-the-woods-steak.html 

If you’re not much of a cook and the recipes above seem a bit daunting, don’t fret. You can always whip up a classic BLT–but trade the “B” for “M.”

MyBacon is a mycoprotein (mycelium-based protein) bacon substitute developed by MyForest Foods, an initiative of Ecovative to produce sustainable mycelium-based products. And we happily supply them the spawn for these eco-friendly endeavors! Check out our blog post on mushrooms as a meat replacement for further reading.

Directions:

1. Heat skillet on medium/low heat and cook MyBacon until golden brown.
2. Spread mayo on one slice of toasted bread. Layer lettuce, tomato, and MyBacon. Place the other slice of bread on top.
3. Enjoy!