You either love mushrooms, or you don’t. I do, and I’ve just decided that maitake mushrooms are my favorite. Grilled Maitake Mushrooms to be precise. Weirdly, until recently I’d never grilled a mushroom before. That’s probably because I’ve been to one too many vegetarian barbecues and listened to everyone half-heartedly exclaim how the grilled portobello mushrooms were every bit as good as “real” meat. Well, I have news for you – they’re not. In fact, grilled portobello mushrooms aren’t even as good as “real” mushrooms. In my opinion, grilled portobellos have given grilled mushrooms a bad name. Unfortunately, I’ve never introduced my grill to a “real” mushroom before.
Then, while walking the Hollywood Farmers Market with my good friend and fellow blogger Jackie, The Beeroness, our discussion turned to mushrooms and her favorite “mushroom guy” occupying the last stall before Sunset Blvd. I soon found myself with a bagful of maitake mushrooms and a vague idea of grilling them. Grilled Maitake Mushrooms.
If you could peek inside my bag you’d see that the maitake mushroom (a.k.a. hen of the woods) is a fanciful-looking thing. Frilly and bulbous, like a cross between brain coral and a ruffled shirt. They grow on the forest floor in large, ragged clumps at the base of oak trees. They look nothing like the mushrooms we’re used to seeing in the grocery store. If a hedgehog went to Phyllis Diller’s hairstylist it might leave the salon looking like a maitake mushroom. In other words, maitake mushrooms look intimidating but they’re not nearly as delicate (or as exotic) as they seem. Which makes them terrific for grilling.
Grilled Maitake Mushrooms
You’ll often see maitake mushrooms chopped and sauteed in Asian dishes. They’re delicious, but the ingredient can get a bit lost in the muddle of a stirfry. Besides, I’m a purist when it comes to beautiful ingredients. So I suggest you keep things simple and serve Grilled Maitake Mushrooms in big clusters – the way they grow in the woods. They make an impressive presentation and they won’t fall through the grates either.
To grill them lay them out on a tray and drizzle generously with oil. By generously I mean way more than you think you’d need; they absorb oil like a sponge. The fat of the oil certainly enhances the flavor, but it also helps the mushrooms stand up to the high heat of the grill. Once the Grilled Maitake Mushrooms are nicely charred simply season them to taste. That’s all.
Grilled Maitake Mushrooms just may be my favorite grilled mushroom, but I admit they can be hard to come by in pristine condition. In that case, I encourage you to experiment. You can use this same simple method to grill shiitake, porcini, oyster, or even portobellos (if you must). GREG
Grilled Maitake Mushrooms with Smoked Sea Salt
Print This Recipe Yield 4–6Source Inspired by Greg DentonPublished
Ingredients
- 2 pound maitake mushrooms (separated into 8–10 similarly sized chunks, make sure each piece has some stem attached so they stay in 1 piece)
- ½ cup extra-virgin olive oil (plus more for drizzling)
- salt and pepper (to taste)
- 4 green onions (thinly sliced)
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon smoked sea salt (such as Maldon)
Directions
Place the mushrooms on a rimmed baking sheet taking care to keep the mushrooms intact. Drizzle ½ cup oil over the mushrooms gently turning them as you slowly pour the oil to get them all very well coated; season with salt and pepper. Let the mushrooms sit at least 10 minutes to absorb as much of the oil as possible. You may need to gently turn them a few times to get all the crags, crevices, and ridges in contact with some oil.
Meanwhile, prepare a charcoal or gas grill to high heat, or set a grill pan over high heat.
Once the grill or grill pan is hot, oil the grates well and lie the mushrooms onto the hottest part of the grill or grill pan. Cook until charred, 3 to 4 minutes; flip and grill on the other side until nicely colored and cooked all the way through at the thickest part of the stem. You may need to gently turn the mushrooms a couple of more times to ensure all the surfaces char evenly. Do not crowd the grill, work in batches if necessary.
Transfer the charred mushrooms to a serving platter. Garnish with a drizzle of olive oil, green onion slices, chopped rosemary, and smoked sea salt.
I live in upstate ny , and took my son out to hang tree stands this morning and show him the giant whit oak tree up on the hill. We found a good 15 pound specimen of maitake growing at the roots , I have yet to try but I thing I am going with your emotions on this so thank you !
Maitakes are also a favorite of mine. I like to prepare them in a searing hot skillet so the edges get brown and crispy. So delicious! Need to try grilling them next time. Maitakes are readily available in Asian grocery stores around San Diego (not sure about LA). We’ve got a brand down here that packages king trumpet, maitake, enoki and oyster mushrooms. They’ve got little mushroom cartoon characters on the packages 😛
If a hedgehog went to Phyllis Diller’s hairstylist it might leave the salon looking like a maitake mushroom. < Haha!
But portobellos are ok to stuff, aren’t they? Don’t tell me I’m a plebe or I’ll have to rethink my life.
Portabello are fine. Maitake are better though. GREG
You can count me firmly in the I LOVE mushrooms camp, though I hardly ever see (and therefore) cook maitakes. Will definitely try this method with easier to find shrooms this summer! — S
Can’t wait to try maitake grilled. We are lucky enough to have a man that grows them here in our area of Florida and the mushrooms are huge.
These are too cool, and I have to agree with you about those watery portobellos, they’re no match for beef!
I’m so glad someone finally said it! “Grilled portobello mushrooms aren’t even as good as “real” mushrooms.” 🙂 I couldn’t agree more! I’ve never had maitake mushrooms but I would love to! I mean who can resist anything resembling a hedgehog with Phyllis Diller’s hair? Your recipe is very pleasing!
I couldn’t agree more on the portobello front, they have always tasted like a glass of water to me. Love maitake but have never tried to grill them, your recipe looks and sounds delicious!
I like portobello mushrooms, grilled or otherwise, but although they need to be combined with other ingredients IMO. By themselves, they’re kind of one-noted. Anyway, never ever thought to grill maitake mushrooms. Or make them the star of the show, for that matter. Wonderful idea — I’ll be trying this. Thanks.
I love your take on portabellos! So true! I do love mushrooms on the grill, and these are next up. Beautiful, interesting and delicious, I’m sure.
I’m so glad I got to see you! Even if it was just for a bit. I’ll have to make another trip South soon 🙂 And those look delicious!
I am not sure if I can get this variety of mushroom here in Tucson, Greg, so I may try this with some locally grown clumps of oyster mushrooms. Oddly enough… My next blog post starts with something very similar to yours, “Mushrooms are one of those foods that people seem either to love or hate.” I canceled great minds do think alike!
I’m from California, and this is exactly why I wish I still lived there. The Hollywood Farmers’ Market. Jealous!!! Of course I’ll never find these mushrooms where I live. In fact, locals think portobellos are real Italian mushrooms. Like, imported mushrooms. Oh well. I can live vicariously through favorite food blogs, like yours!
I adore grilled portobello mushroom with goat cheese, but I agree, call a spade a spade — it isn’t a burger! These mushrooms look wonderful, such a nice side dish, full of flavour.
I love hen of the wood mushrooms and can’t wait to try them on the grill. The Studio City Farmer’s Market carries them. I have also seen them at Whole Foods.
This looks interesting and I will show my Grillmeister your recipe. I love mushrooms. I sometimes broil shiitake mushrooms with soya sauce and spices , it’s great on salads.
i find these often at the Asian grocery. However often does not mean I go very often! Wish it was closer. because I can’t wait to try these grilled. I agree about portabellos. To me they turn soggy. That sprinkle of smoked salt sounds perfect!
I’m now on a quest to find these shrooms.
What a wonderful recipe–your Farmer’s Market must rock. (Portobellos are just overgrown criminis anyway.)