Grilled Pleurotus

Name: Grilled Pleurotus
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Oyster mushroom or oyster fungus (Pleurotus) 8 ½ cups; Extra virgin olive oil 4 tbsp; Apple cider vinegar 1 tsp; Mint 6 leaves; Lemon juice 2 tsp; Lemon peel 1 tsp; Fine salt to taste; Lemons thin slices to taste; Lamb's lettuce to taste

it de fr es br

150

Calories per serving

Energy Kcal 150
Carbohydrates g 4.7
of which sugars g 3.3
Protein g 4.1
Fats g 12.8
of which saturated fat g 1.9
Fiber g 3.3
Sodium mg 305

Difficulty: Very easy
Prep time: 15 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

Pleurotus alla griglia is all about keeping things simple and letting those grilled oyster mushrooms steal the show. In Italy, people really get excited for mushroom season, especially during autumn. That's when Pleurotus mushrooms—also known as Pleurotus ostreatus—are at their peak. They've got these unique caps, kinda like oyster shells, and often grow in overlapping bunches. When you grill them, the outside gets a bit crispy, while the inside stays tender and oh-so moist. Really really tasty.

And here's the thing: What makes this dish pop is the quick emulsion you pour on top. It's got olive oil, fresh lemon, and mint leaves. Seriously good stuff. Light but with a burst of aromatic freshness that goes perfectly with the mushroom’s sweet and earthy taste. This style of seasoning lets the mushrooms be the star, creating a dish that feels rustic yet kinda fancy.

These grilled Pleurotus mushrooms are often a starter at family gatherings. Pretty much. But, they’re just as awesome as a side with a glass of white wine or even alongside beef carpaccio—classic Italian pairings for sure. People love how easy and quick this dish is. And you know what, it’s perfect when you want something special without much fuss.

Across Italy, you might see these mushrooms paired with meat skewers or as part of a bigger spread of easy mushroom recipes. You can tweak the emulsion too—some folks add garlic or a bit of chili for more kick. Either way, the fresh mint and lemon combo really brings out the tangy notes in the mushrooms, keeping it light and seasonal. For anyone into vegetarian grilling recipes, this is a great choice. Super super filling and it has a golden look from the grill. Plus, it pairs well with almost anything. Whether you serve it warm right off the grill or let it cool a bit, you’ll enjoy those Italian vibes in every bite.

INGREDIENTS

150

Calories per serving

Oyster mushroom or oyster fungus (Pleurotus) 8 ½ cups (600 g)

Extra virgin olive oil 4 tbsp (60 ml)

Apple cider vinegar 1 tsp

Mint 6 leaves

Lemon juice 2 tsp (10 ml)

Lemon peel 1 tsp

Fine salt to taste

for garnish: Lemons to taste - thin slices; Lamb's lettuce to taste

Preparation

How to prepare Grilled Pleurotus

To prepare the grilled pleurotus, start by cleaning the mushrooms: use a kitchen cloth to clean the surface of the caps and the stem to remove the soil 1, then with a small knife separate the stems from the cluster (2-3) and if necessary, wipe the caps and inner gills with the cloth to remove any remaining dirt. Set aside the individual whole caps for cooking.

Now prepare the emulsion to flavor the grilled pleurotus: finely chop the mint leaves 4, then pour the olive oil into a bowl 5, the lemon juice 6,

a pinch of salt 7, a teaspoon of apple cider vinegar and a teaspoon of lemon zest 8, finally add the chopped mint leaves 9.

Mix with a whisk to blend the emulsion and set aside 10. Now focus on grilling the pleurotus mushrooms: place a cast iron grill over the heat and let it warm up, once hot, distribute the mushrooms on the griddle 11, cook them for a few minutes on each side 12 until they are well cooked.

Once cooked, remove the mushrooms from the heat using kitchen tongs and place them on a serving dish 13. Season the pleurotus with the previously prepared oil and lemon emulsion 14 and serve your grilled pleurotus immediately while still hot, garnishing the plate with lamb's lettuce and lemon slices as desired 15.

Storage

It is recommended to consume the grilled pleurotus immediately, if any leftovers remain you can store them in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended.

Tip

Let's talk about aromas: which do you prefer? In this case, I chose mint, but if you don't like it, you can replace it with chopped parsley, just as with apple cider vinegar: if you prefer stronger flavors, say goodbye to it and replace it with wine vinegar!

For the translation of some texts, artificial intelligence tools may have been used.

Grilled Pleurotus

PRESENTATION

INGREDIENTS

How to prepare Grilled Pleurotus

Storage

Tip

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