Grilled Oyster Mushrooms

italian mushroom appetizer side quick & easy backyard bbq grill/barbecue gourmet sugar conscious vegan vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

N/A

Makes 10 servings

Source

Ingredients

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

2 teaspoons red-wine vinegar

6 tablespoons olive oil

2 lb large oyster mushrooms, stems trimmed

1/2 teaspoon coarse sea salt (preferably Sicilian)

a perforated grill sheet

Method

Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.