Oregon Grilled Wild Mushroom Medley

Introduction

Dive into the earthy, savory flavors of Oregon’s finest wild mushrooms with this simple, delicious Grilled Wild Mushroom Medley—crafted entirely on the Arteflame grill. The solid steel flat cooktop enhances each mushroom’s natural flavor, while butter and garlic bring this dish to life. Whether you're serving this as a side or a stand-alone vegetarian dish, it’s the perfect way to celebrate the richness of foraged Oregon mushrooms.

Ingredients

• 1 lb mixed wild mushrooms (chanterelles, morels, matsutake, lobster mushrooms)
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• Salt and freshly cracked black pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the grill bowl and pour vegetable oil on them.
2. Stack dry firewood over the soaked napkins.
3. Light the napkins and let the fire build.
4. Preheat for about 20 minutes until the cooktop is hot and ready for grilling.

Step 2: Prepare the Mushroom Blend

1. Brush off any dirt from the wild mushrooms using a soft brush.
2. Trim the ends and tear larger mushrooms into smaller, uniform pieces.

Step 3: Sauté on the Arteflame Flat Top

1. Place butter near the hot center of the flat cooktop griddle.
2. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant.
3. Add the mushrooms and quickly arrange them into a single layer.
4. Sprinkle with thyme, salt, and pepper.
5. Let the mushrooms sizzle without moving too much so they sear properly.

Step 4: Finish the Dish

1. After 6-8 minutes, stir the mushrooms gently until tender and golden brown.
2. Drizzle with lemon juice if using, and garnish with fresh parsley.
3. Serve immediately off the grill for maximum flavor.

Tips

• Use mushrooms of similar size or tear larger ones to ensure even cooking.
• Keep mushrooms spaced out for a proper sear—don’t overcrowd the griddle.
• The inner ring of the flat cooktop is hotter—move mushrooms outwards to slow cooking if needed.
• Don’t skip the butter—it imparts rich flavor and helps achieve that perfect golden crust.

Variations

1. Smoky Balsamic Mushrooms: Add a splash of aged balsamic vinegar during the last 2 minutes of grilling for a tangy, smoky twist.
2. Herbed Parmesan Mushrooms: Finish with grated Parmesan and chopped rosemary for a cheesy, aromatic option.
3. Spicy Mushroom Medley: Add crushed red pepper flakes and a hint of cayenne for a spicy kick.
4. Mushrooms with Shallots: Sauté finely chopped shallots along with the garlic for an extra layer of sweetness and depth.
5. Asian-Inspired Mushrooms: Splash with toasted sesame oil and sprinkle with sesame seeds and green onions before serving.

Conclusion

This Oregon Grilled Wild Mushroom Medley shines with rich, savory depth and the aroma of wood-fired cooking. When seared on the Arteflame grill, these forest gems become tender, crispy-edged bites of umami that pair beautifully with grilled meats or stand-alone as a vegetarian centerpiece. Simple, earthy, and unforgettable.

Best Pairings

• Grilled ribeye or filet mignon (use reverse sear on the Arteflame!)
• Crusty artisan bread charred lightly on the flat top
• Warm farro salad with roasted root vegetables
• Earthy Pinot Noir or a dark Oregon ale