Mushrooms when cooked properly are the epitome of umami; I love this recipe as a side dish, but it’s also killer as a vegetarian main course as the base for sliders…it’s also excellent as an accoutrement to pizza.

The high heat grill ensures a crispy mushroom, so be sure to keep the burners on high through the cooking process. Morels are a seasonal treat, but worth the addition to the mix during the Spring months if you can find them. Thump thump!

Buffalo Grilled Mushrooms

Serves: 4 to 6 | Prep, cook time: 25 minutes

INGREDIENTS

2 pounds medium to large mixed mushrooms (such as morels, cremini, maitake, blue oyster, and trumpet), stemmed

Olive oil

3 tablespoons Frank’s Buffalo hot sauce

1 large garlic clove, finely chopped

Kosher salt and black pepper

3 tablespoons unsalted butter, cubed and refrigerated

3 ounces firm blue cheese, sliced or crumbled

TECHNIQUE

Prepare a charcoal or wood burning grill for dual zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, except for the far left or right side.

While the grill is heating, place the mushrooms in a large bowl, and drizzle generously with about ¼ cup olive oil, then pour the hot sauce and garlic in a medium cast-iron skillet.

Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned, 7 to 10 minutes, depending on the size and type of the mushroom.

When the mushrooms are almost done, add the cast iron skillet to the indirect heat side of the grill. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese.