Grilled Mushrooms with Rosemary-Lemon Basting Butter

Savory mushrooms infused with the bright flavors of fresh rosemary and zesty lemon, basted with a rich, herb-infused butter. Perfectly charred on the grill, these mushrooms make a delicious and elegant side dish or appetizer.

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Servings

Prep Time

1 hr 25 min

Recipe by

America's Test Kitchen

4 tbsp.	Plugrà^® unsalted butter
1 tbsp.	soy sauce
2 tsp.	minced fresh rosemary
1 tsp.	minced garlic
1 tsp.	grated lemon zest
1 tsp.	pepper, divided
1 lb.	white, cremini, shiitake, portobello, oyster, maitake, and/or king oyster mushrooms, at least 2 inches wide
½ tsp.	vegetable oil
¼ tsp.	table salt

1	Melt butter in small saucepan over medium heat. Add soy sauce, rosemary, garlic, lemon zest, and ½ teaspoon pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use.
2	Trim tough ends of stems on white and cremini mushrooms and cut in half. Remove stems from shiitake mushrooms. Remove stems from portobello mushrooms and halve caps if smaller than 4 inches; quarter if larger. Trim oyster and maitake mushrooms and tear into 2- to 2½-inch pieces. Trim stems on king oyster mushrooms and slice crosswise ¾ inch thick.
3	Combine mushrooms and ½ cup water in bowl. Cover and microwave for 1 minute. Stir well; re-cover; and microwave until mushrooms have reduced in size by about one-third and liquid has increased to almost 1 cup, about 2 minutes. Remove from microwave and let rest, covered, for 5 minutes to finish cooking. Drain well. Dry bowl and return mushrooms to bowl. Let stand at room temperature while preparing grill.
4	For a charcoal grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (about 4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
5	For a gas grill: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
6	Clean and oil cooking grate. Toss mushrooms with oil, salt, and remaining ½ teaspoon pepper. Arrange mushrooms on hotter side of grill. Cook (covered if using gas), flipping mushrooms every 2 minutes, until well browned on all sides, 4 to 6 minutes. Carefully brush mushrooms with half of basting butter and continue to cook until butter is sizzling and fragrant, 1 to 2 minutes longer. Transfer to bowl with remaining basting butter and toss to combine. Season with salt and pepper to taste, and serve.