Grilled Pleurotus Mushrooms with Lemon-Mint Drizzle

Grilled Pleurotus Mushrooms with Lemon-Mint Emulsion

Category: Side Dishes
Serves: 4

Ingredients

Instructions

1. Clean the Mushrooms:
   Begin by cleaning the Pleurotus mushrooms. Using a clean kitchen cloth, gently wipe the surface of the mushroom caps and stems to remove any dirt. If necessary, use a small knife to separate the stems from the cluster of mushrooms (2-3 mushrooms). If needed, continue wiping the caps and gills with the cloth to ensure they are free of dirt. Set aside the whole mushroom caps for grilling.

2. Prepare the Lemon-Mint Emulsion:
   For the emulsion, finely chop the fresh mint leaves. In a bowl, combine the extra virgin olive oil, lemon juice, a pinch of sea salt, apple cider vinegar, and lemon zest. Add the finely chopped mint leaves last, and whisk everything together until the ingredients are well combined. Set the emulsion aside.

3. Grill the Mushrooms:
   Heat a cast-iron grill pan over medium-high heat. Once it’s hot, place the Pleurotus mushrooms on the grill. Allow the mushrooms to cook for about 2-3 minutes on each side, turning them gently with tongs to ensure even grilling. The mushrooms should be slightly charred and tender when done.

4. Season and Serve:
   Once the mushrooms are grilled, remove them from the heat and transfer them to a serving plate. Drizzle the lemon-mint emulsion generously over the mushrooms to infuse them with flavor. Garnish with fresh lamb’s lettuce (songino) and lemon wedges, if desired. Serve immediately as a delicious side dish.

Notes:
Grilled Pleurotus mushrooms, with their delicate texture and mild flavor, make for an elegant and healthy side dish. The fresh mint and lemon emulsion adds a zesty kick that enhances the natural umami of the mushrooms. This recipe pairs beautifully with grilled meats, fresh salads, or as a standalone vegetarian option. Enjoy this light and refreshing dish for a nutritious addition to your meal!