Recipe for: Grilled mushrooms with herbs and garlic - photo 1
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Recipe for: Grilled mushrooms with herbs and garlic

Pikantne Appetizers Vegetarian Dishes 15 min Easy 16 wyświetleń ~32.43 PLN * - (0)
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Description

Delicate, lightly roasted mushrooms with an aromatic marinade of garlic, fresh thyme, and lemon juice. An appetizer inspired by seasonal Polish cuisine, highlighting the earthy flavor of button and oyster mushrooms, with a distinct, fresh hint of lemon. Perfect as a starter for the grill, a side for bread, or a light snack for spring gatherings. Visually, the dish looks appealing due to the contrast of the dark, roasted edges of the mushrooms and the green parsley leaves, along with a creamy crumble of feta cheese (optional). A simple recipe for beginners, ready in 15 minutes.

Ingredients Used

Ingredients (10)

Servings:
4
  • Mushrooms 400 g
  • Oyster mushroom 200 g
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Thyme 10 g
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Feta cheese 80 g
  • Parsley 15 g
💰 Szacowany koszt dania: ~32.43 PLN (8.11 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Clean the mushrooms: do not soak them in water. Take a kitchen cloth or paper towel and gently wipe each button mushroom and oyster mushroom cap to remove dirt. Use a small knife to cut off the tough ends of the stems (about 2-3 mm). If the button mushrooms are larger, cut them in half; leave the small ones whole. Tear the oyster mushrooms by hand or cut them into strips about 1-1.5 cm wide.

Ingredients: oyster mushroom
Use a cutting board and a small sharp knife. Do not rinse the mushrooms — they absorb water and lose flavor. If there is a lot of dirt, quickly wipe them with a damp cloth and dry with a paper towel.

Marinade

2

Prepare the marinade: peel and finely chop or press the garlic (15 g). Wash the thyme, dry it, and finely chop the leaves (10 g). Grate the zest of the lemon (about 1/2 lemon) using a fine grater, then squeeze the juice and measure about 20–25 ml of juice (part of the juice from 50 g of lemon). In a small bowl, combine canola oil (30 g), garlic, thyme, grated lemon zest, 20 ml of lemon juice, salt (2 g), and pepper (2 g). Mix with a fork or spoon until a homogeneous emulsion is formed.

Ingredients: Garlic, Thyme, Rapeseed oil, Lemon, Salt, Black pepper
Use a small bowl and a fork or whisk. If you don't have a microplane for zesting, use a peeler and grate very thinly. Measure the juice with a tablespoon or a measuring cup.
3

Place the prepared mushrooms in a large bowl. Drizzle them with the prepared marinade and gently mix with a spoon or your hand (clean) for 20–30 seconds, so that each piece is lightly coated. Set aside for 5–7 minutes to let the flavors combine — the mushrooms will release some juice, which will enhance the flavor.

Ingredients: oyster mushroom, Rapeseed oil, Garlic, Thyme, Lemon, Salt, Black pepper
Use a large bowl (preferably metal or glass). Stir gently to avoid crushing the oyster mushrooms. If you're short on time, you can grill right away, but 5 minutes enhances the flavor.

Grilling

4

Preheat the gas grill or grill pan to medium-high heat (the surface should be hot; about 200°C). If you are using a grill pan on the stove, wait 3-4 minutes until it is well heated. Brush the grill grate or the surface of the pan with a thin layer of oil (you can use a brush or a rolled-up piece of paper towel soaked in oil). Place the mushrooms cap-side down and grill without moving for 3-4 minutes until clear grill marks appear. Flip and grill for another 2-4 minutes until the mushrooms are soft, juicy, and slightly browned.

Ingredients: oyster mushroom, Rapeseed oil
The best is a grill pan with a diameter of 26–28 cm or a clean, well-heated grill. Do not move the mushrooms too often — to create nice stripes. If you are using a grilling basket, arrange the mushrooms loosely so that air can circulate.

Finishing

5

Transfer the grilled mushrooms to a plate or board. Just before serving, drizzle with a few drops of lemon juice (the remainder from the prepared lemon). If using, crumble feta cheese on top (80 g) and sprinkle with finely chopped parsley (15 g). Serve immediately while the mushrooms are still warm.

Ingredients: Lemon, Feta cheese, Parsley
Use a large flat tray or serving plate. Additionally, you can serve slices of lightly toasted bread. If you are adding feta, consider serving it on the side as an option for guests who want to avoid dairy.

Fun Fact

💡

Many Polish regions have used mushrooms as appetizers and additions to bread for centuries; grilling enhances the natural flavor of mushrooms just like traditional drying or pickling.

Best for

wiosenne spotkanie przystawka na grilla lekka kolacja

Tips

🍽️ Serving

Serve warm as an appetizer on a large board with bread (rye or wheat bread), along with lemon slices and a bowl of herb-infused olive oil. It can also be served as a side dish with pearl barley or on arugula with a splash of balsamic vinegar.

🥡 Storage

Store in the refrigerator in a closed container for up to 24 hours. To reheat, use a hot grill pan or an oven preheated to 180°C for 5–7 minutes. Freezing is not recommended — mushrooms lose their texture after thawing.

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