Crispy Grilled Maitake Mushrooms

    These smoky, spicy, crispy, chicken-like bits are my favorite thing to grill in the summertime.

    GF. V. SF. NF.


    1 giant or a few small maitake mushroooms - also called hen of the woods or rams head (You can typically find these at your local farmer's market for a short while in the summer. I get mine from River Valley Ranch)

    Oil for grilling (I use sunflower oil)

    Salt of your choice (I use smoked salt or pink Himalayan for this recipe)

    Smoked paprika (or sweet paprika if you don't dig smoky flavors)

    Your favorite hot sauce (I love Formosa Chipotle Hot Sauce)


    Wash the mushroom(s) very carefully to not break the little ruffles off

    Cut off the very bottom of the mushroom - there is typically dirt from the tree still left on, and we're not trying to eat dirt here

    Gently rip the mushroom into 3-4" chunks (almost like broccoli florets). It will feel like you're pulling apart a cooked chicken breast if you've ever done such a thing. You're going for a size big enough that they won't fall through the grill grates

    Once you have a bunch of mushroom pieces, lay them on a tray or baking sheet & take em to flavortown

    Drizzle the shrooms with oil, and lightly sprinkle with salt (you can always add more after grilling)

    Sprinkle the paprika on to your liking, I like a heavier smoky flavor, so I probably go a little too nuts for some people

    Lastly, drizzle on your hot sauce ensuring you get some on each piece - feel free to use your hands to make sure each piece is evenly coated with that flavorful goodness

    (For real this Formosa hot sauce is everything)

    Preheat grill on medium heat - about 400-450°F

    Lay each piece on the grate of your grill, or in a grill pan if you have monster huge grates & close the lid

    Grill for about 5-7 minutes on each side. If they are sticking to the grate, let them go a little longer - they'll release when they're ready to flip

    Remove them from the grill when they're crispy and lightly charred - sprinkle with salt if they need it

    Serve over my Perfect Grilled Rice or on a sammich - YUMMMMMMMM.

    Vicious Variations:

    Sub the smoky/spicy flavor for bbq sauce - also delish

    Try it with taco seasoning in place of paprika & serve on some corn tortillas with fresh cilantro!

    Sound Mate:

    Quiet Riot - QR

    Paul Shortino, you spicy smokeshow... stay with me tonight - stay forever

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