Herb-Grilled Ohio Mushrooms on Arteflame Grill

Introduction

Locally grown Ohio mushrooms shine in this herb-grilled recipe, prepared entirely on the Arteflame grill with fresh herbs and a rich balsamic reduction. Using the Arteflame’s signature flat top griddle, the mushrooms caramelize evenly without burning, locking in natural juices and earthy flavor. This dish is simple, beautiful, and full of flavor—perfect as an appetizer or vegetarian main course.

Ingredients

• 1 lb Ohio-grown mixed mushrooms (shiitake, oyster, cremini)
• 3 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• Salt and freshly cracked black pepper to taste
• 1/2 cup balsamic vinegar
• 1 tbsp brown sugar (optional, to balance acidity)
• Fresh parsley for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the Arteflame fire bowl.
2. Stack seasoned firewood over the napkins.
3. Light the paper napkins and allow the fire to build.
4. Wait 20 minutes for the grill to reach optimal cooking temperature—hot near the center, cooler toward the edges.

Step 2: Prepare the Mushrooms

1. Wipe down your mushrooms with a damp cloth to remove any dirt—do not rinse.
2. Slice larger mushrooms into halves or quarters so all pieces are roughly the same size.

Step 3: Start Grilling on the Arteflame Flat Top

1. Place 3 tbsp butter on the flat cooktop near the center of the Arteflame grill and let it melt.
2. Add your mushrooms directly to the buttered surface.
3. Sprinkle with salt, black pepper, thyme, rosemary, and minced garlic.
4. Let mushrooms sizzle and caramelize in their own juices for about 8–10 minutes, stirring occasionally and moving them outward as they cook.

Step 4: Make the Balsamic Reduction

1. On a hotter zone of the flat cooktop, pour 1/2 cup balsamic vinegar.
2. Add 1 tbsp brown sugar if using, then stir with a flat spatula.
3. Let it reduce for 4–5 minutes until thickened and syrupy.

Step 5: Combine & Serve

1. Drizzle the balsamic reduction over the grilled mushrooms right on the cooktop.
2. Mix gently for even coating.
3. Sprinkle chopped parsley over the top.
4. Serve hot, straight from the Arteflame cooktop or on a serving plate.

Tips

• Always use butter on the Arteflame griddle for richer flavor and optimal browning.
• Don’t overcrowd mushrooms—they need breathing room to grill, not steam.
• Use different heat zones to control cooking—move mushrooms closer to the edge if they caramelize too quickly.
• Use a wide, flat spatula for easy stirring and flipping on the griddle.
• Clean-up is easy on the Arteflame: after cooking, scrape off debris and wipe down with a lightly oiled rag.

Variations

1. Spicy Chili Mushrooms: Add red pepper flakes or a dash of hot sauce while grilling for an extra kick.
2. Garlic Parmesan Mushrooms: Finish grilled mushrooms with grated Parmesan and garlic powder for a cheesy twist.
3. Lemon-Herb Mushrooms: Add lemon zest and a squeeze of lemon juice just before serving for a citrusy brightness.
4. Mushroom & Shallot Medley: Grill thinly sliced shallots with mushrooms for added sweetness and texture.
5. Maple-Balsamic Glaze: Substitute brown sugar with maple syrup in the balsamic reduction for a sweet and smoky profile.

Conclusion

Grilling Ohio mushrooms on the Arteflame brings out their deep, earthy flavors with perfect sear and juicy texture. This recipe is a sure-fire way to impress guests with simplicity and elegance. Easy to prepare, quick to cook, and loaded with flavor—this one’s a backyard favorite.

Best Pairings

• Grilled skirt steak or filet mignon cooked using reverse sear on Arteflame
• Crusty artisan bread grilled on the flat top
• Chilled glass of Pinot Noir or Belgian-style farmhouse ale
• Fresh arugula salad with lemon vinaigrette