I have to first thank Woodoggies and Nature Boy for this little gem. I'd never even heard of oyster mushrooms until they posted some wonderful looking pictuers on the BGE forum.
I thought I was going to have to special order oyster mushrooms if I ever wanted to try them, but to my pleasant surprise last night, my local HEB grocery store had them on the shelf!
Oyster Shrooms
This picture above shows what oyster mushrooms look like. You can see where they get their name. Oyster mushrooms are nice and fleshy like a portabella, but, in my opinion, have an even more earthy taste. I think the ones that I bought were sort of medium-sized, as I've seen picture of ones that are larger.
Per Woo and NB, I brushed these with olive oil and then sprinkled them with Dizzy Pig's Tsunami Spin. That's it - REALLY simple.
Just on the Egg
I threw the shrooms on my Small Egg which I had going with glowing coals (no flames) at 500 dome. The shrooms should sizzle nicely when you throw them on. Be careful not to let the smaller ones fall through the cooking grid - if I had had a pizza screen or vegetable grid small enough to fit on the Small I would have used it here.
Ready to pull
I did these shrooms for about 5 minutes a side, or, just cook them until they are lightly charred on the edges. I think even more char than I did here would have been better.
Yum
These oyster mushrroms are best when they are almost too hot to eat, so don't let them sit out long (you probably won't have that problem, as your guests will gobble these up fast). If you're going to serve these with your main meal as a side, just make sure you get your timing right (I recommend doing these last and dishing them onto your guests' plates at the table) so the shrooms can be eaten hot.
A very simple and wonderful flavor, kicked up a notch with the Tsunami Spin. This dish is sure to please.
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