Grilled Mushrooms With Chive Butter

Ingredients

Yield:4 to 6 servings

• For the Herbed Butter

  • 8 tablespoons unsalted butter, cut into small pieces and softened at room temperature

  • 3 tablespoons minced fresh chives

  • 1 small garlic clove, finely grated

  • 1 packed teaspoon fresh lemon zest

  • ½ teaspoon ground oregano

  • ¼ teaspoon kosher salt

  • ¼ teaspoon black pepper

  For the Rub

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • ½ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon smoked paprika

  For the Mushrooms

  • 16-to 20 ounces Black Pearl King Oyster Mushrooms

  • ¼ cup extra-virgin olive oil

Preparation

Step 1

Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)

Step 2

Heat your grill to high.

Step 3

Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2½ teaspoons.)

Step 4

Prepare the mushrooms: Slice each into ¾-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom at a time. Brush the sliced mushrooms all over with the olive oil, turning to coat.

Step 5

Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.

Step 6

Thread the mushrooms onto skewers: To make 4 planks, you’ll need eight 10-inch skewers, using about ¼ of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don’t be too precious about threading the mushrooms. Some will break, but thread them securely and they’ll still taste delicious after grilling.)

Step 7

Once you’ve threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don’t undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, meaty texture.)

Step 8

Serve hot, topped with slices of compound butter. (You’ll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)