- 8
Ingredients
- 8 SERVINGS
- 2 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 teaspoons red-wine vinegar
- 6 tablespoons olive oil
- 2 lb large oyster mushrooms, stems trimmed
- 1/2 teaspoon coarse sea salt (preferably Sicilian)
- SPECIAL EQUIPMENT: a perforated grill sheet
Preparation
Step 1
Whisk together juices, vinegar, and oil in a large bowl.
Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.
Prepare grill for cooking.
Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch.
Transfer to vinaigrette as grilled, then toss with sea salt.
COOKS NOTES:
If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.
If you're unable to grill outdoors, mushrooms can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat, turning frequently, about 5 minutes per batch.