Grilled Maitake Mushrooms with Smoked Sea Salt make a delicious summer side dish as well as a satisfying grilled entree for those who don’t eat meat.
- 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)
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.