Hannah Palmer Egan
Oyster mushrooms and chicken of the woods
After a cool spring, summer mushroom season is finally here. I've been too busy to hit the trail myself, but if my Instagram feed is any indication, it's been a bumper year for morels. Last weekend, a friend of mine stopped at his usual morel spot on his way home. It was devoid of morels, but he did find a huge cluster of chicken of the woods, and grabbed enough to share. Lucky me!
Last night, I bathed the fungi (along with some oyster mushrooms my mom brought over) in a slap-dash marinade for 15 minutes, then passed them off to the grill man, who charred them briefly for a sumptuous supper side.
My marinade was simple — a splash of olive oil, a bigger splash of beer (I was drinking an IPA from Harpoon Brewery
, but anything with some flavor — white wine, rosé or cider — would work), and a little salt and garlic. Also, this would work with other types of mushrooms, so you could use a portobello or even some big button mushrooms, if you're not into or can't get the wild stuff.
Beer-Marinated Chicken of the Woods
Hannah Palmer Egan
Makes 1 pound
- 1 pound sturdy, shelf-like mushrooms (oysters, chicken of the woods, portobello)
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/4 cup extra-virgin olive oil
- Generous splash light vinegar (apple cider, rice, white balsamic, plum)
- 2 generous splashes flavorful beer, cider or light wine
- Sea salt and fresh-cracked pepper
- Wash the mushrooms and place them in a sealable plastic bag with the garlic and onion.
- Combine the liquids in a small bowl. Add salt and pepper to taste and mix well. Pour the mixture in with the mushrooms and massage gently to coat.
- Let sit while the grill heats up, turning occasionally so the mushrooms soak evenly.
- When the grill is hot, place the mushrooms toward the periphery of the flame, so they're exposed to the heat but not instantly charred. Heat 3-5 minutes on each side (how long and often you'll need to turn them hinges on your grill temp), until the mushrooms start to release liquid and soften slightly. Serve in a bun as a "burger," or sliced as a side dish with meats and salads.