A few ideas for grilling mushrooms

We've been playing around with some mushrooms on the grill, now that the weather is nice. Not that weather really ever stops us from grilling. It's more the hot weather makes us not want to turn on the oven, so we take it outside!
Here are some ideas for tossing some 'shrooms on the barbie!

Burger topping or mix-in
1. Chop up some peppers, onions and mushrooms. Any other veggie could work here too.
2. Lay them on a piece of foil, and cook them on the grill. We have a top grate to our grill for things that don't want to be in the flame and we use that. You could also just use the cooler side. The idea is to give it a slower roasting to soften and cook. 
This makes a great topping for burgers, or any meat or fish. Throw it onto a salad, in tacos, over toast, in rice or a pasta dish. Pretty much anywhere!

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 Seasoned Mushroom Fillets or Patties
1. Slice a Lion's Mane mushroom, King Oyster or Black Pearl Oyster into fillets or patties. One of us liked them cut into 1/2" thick slices, for a nice meaty bite. Both of us enjoyed the thinner 1/4" slices. You just stack a few on top of each other. Thinner slices will also cook a bit faster.
2. Spray or drizzle some olive oil, or your oil/fat of choice on both sides.
​3. Sprinkle a seasoning of your choice on both sides.
       Some ideas: Blackened seasoning blend
                                 Bada Bing Bada Shroom Sprinkle
                                 Rise 'n Shine Sprinkle
                                 simple salt and pepper, garlic,
                                 or any other herb
4. Lay the slices on the grill and grill for about 8 minutes, depending on the thickness and your grill.
Serve them in a sandwich in place of meat, or along with other sides like potato salad, rice and grilled veggies, or corn on the cob.
Pictured is a blackened lion's mane over escarole and lettuce with a mayonnaise dressing (though I forget what kind), and garnished with violet flowers.

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Marinated Grilled Oysters (or any other style of  mushroom)
1. Make a marinade, or pull a vinaigrette dressing or marinade from the fridge or cupboard. To make the one we used, whisk together 1/4 cup apple cider vinegar, 1/2 cup olive oil, 3T water, and 1 1/2 t Bada Bing Bada Shroom Sprinkle. A sesame soy ginger vinaigrette was also a delicious choice.
2. Cut just the very end off the mushroom cluster, maintaining the clusteriness, or if using lion's mane, or larger mushroom, slice as in the previous recipe. 
3. Place the mushrooms in a bowl or baking dish and pour some of the marinade over the top and try to coat as much of the mushroom as you can by turning and rubbing them around a bit. You could use a plastic bag too. 
4. Let marinate for at least a few minutes. Mushrooms soak up liquid pretty quick. We let it sit for an hour or two as we had a cocktail and enjoyed the back yard.
5. Toss them on the grill. It will flare up a bit, but that's where the good char comes from! Cook them for about 8 minutes flipping and turning as needed.
6. Remove from the grill and let sit a few minutes before slicing or chopping. 
We've used these in a sandwich, alongside pierogies (one of those nights when you look and that's about all you have in the fridge), in tacos and on salad. It's like eating a tender steak!
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