Grilled Washington Morel Mushrooms on Arteflame

Introduction

Freshly foraged Washington morel mushrooms pack an earthy, nutty flavor that comes alive when grilled to perfection on the Arteflame Grill. With no lid and a unique combination of a 1,000°F center grill grate and a wide flat top cooktop, the Arteflame makes these mushrooms sizzle gently in their own juices for the most incredible flavor. This recipe keeps things simple so the mushrooms shine, but the grilling technique delivers show-stopping presentation and taste.

Ingredients

• 1 lb fresh Washington morel mushrooms, cleaned and halved if large
• 2 tbsp unsalted butter (plus extra for brushing)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 small garlic clove, finely minced
• 1 tsp lemon zest
• Fresh chopped parsley (for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the fire bowl, drizzle with vegetable oil.
2. Stack firewood over the napkins and light them.
3. Allow the fire to build and pre-heat the center grill to over 1,000°F and the flat cooktop to about 500°F near the center (about 20 minutes).

Step 2: Prepare the Mushrooms

1. Gently clean the morels and cut them in half if they're large.
2. In a bowl, melt the butter and mix in the minced garlic, salt, pepper, and lemon zest.
3. Brush each mushroom with the seasoned butter mixture.

Step 3: Grill the Morels

1. Place the buttered morels on the flat cooktop zone of the Arteflame, closer to the center for higher heat.
2. Let them sizzle gently without being touched by flame—this preserves the earthy flavor while locking in juices.
3. Rotate as needed until the mushrooms are browned and tender (about 5–7 minutes).
4. Brush lightly with more butter while grilling for extra richness.

Step 4: Garnish and Serve

1. Remove the mushrooms and place them on a platter.
2. Sprinkle fresh chopped parsley on top for a refreshing bite.
3. Serve immediately while hot.

Tips

• Only clean morels with a gentle rinse and dry completely before grilling.
• Use hotter zones of the flat cooktop to caramelize without burning.
• Always brush mushrooms with seasoned butter just before and during grilling to enhance flavor and keep them moist.
• No need for pots or pans—the Arteflame griddle does all the work.
• Serve with grilled lemons for a citrusy punch at the table.

Variations

• Morels with Balsamic Glaze: Drizzle aged balsamic vinegar over the grilled mushrooms just before serving for tangy complexity.
• Herb Butter Morels: Add chopped tarragon and thyme to the butter blend for an herby kick.
• Spicy Grilled Morels: Mix chili flakes or a few dashes of hot sauce to the butter blend for a gentle heat.
• Cheesy Morels: Sprinkle freshly grated parmesan on the hot mushrooms while they’re still on the griddle to melt the cheese.
• Truffle Oil Morels: A few drops of truffle oil drizzled right before serving elevates the umami flavors.

Best Pairings

• Grilled grass-fed sirloin steak seared over the center grill grate
• Wood-fired sourdough bread grilled on the flat top with garlic butter
• Lightly grilled asparagus tossed with lemon juice
• A cool glass of Washington Sauvignon Blanc or Pinot Noir

Conclusion

Grilling Washington morel mushrooms on the Arteflame brings out their full earthy depth while locking in aroma and moisture. The buttery char from the flat cooktop transforms this humble forest find into a gourmet dish worth celebrating.