Grilled king oyster mushrooms with tarragon butter from Gjelina: Cooking from Venice, California (page 184) by Travis Lett

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Notes about this recipe

  • L.Nightshade on March 08, 2017

    I should have read the reports on Chowhound before insisting that Mr. Nightshade brave the freezing wind and intermittent hail to grill these mushrooms. Sounds like the stovetop versions were just as delectable! A couple weeks ago we purchased one of those mushroom logs at our fish market. It looks like nothing more than a stack of rice cakes, but it’s growing king oyster mushrooms in our laundry room. So, of course, I had to take advantage of this recipe. Wow, were these ever delicious! The herbs, butter, and lemon were the perfect addition to the meaty richness of these shrooms.

  • Astrid5555 on May 25, 2016

    This is sooooo good! Made as written with the tarragon butter, but would have been fine even without it. Loved the meaty texture of the mushrooms. Ideal for vegetarians and meat lovers alike.

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