Dizzy PIg team mate John Kovasckitz (WooDoggies) taught me this recipe. He has access to the mushroom farms around Kennet Square Pennsylvania, and usually cooks this recipe using fresh oyster mushrooms. They are amazing and really big on flavor. My favorite are fresh Shitake mushrooms, but either way, they are always a hit.

The ingredients and preparation are simple.

Brush the mushrooms liberally on both sides with some olive oil, then sprinkle with rub. We feel the best possible flavor for these can be found in Dizzy Pig's Tsunami Spin. You don't need much, just a dusting.

Flip over and dust the tops.

Prepare your grill with a medium-hot fire. On our Big Green Egg®, we use a temp between 350 and 400 direct over the coals.

Cook until lightly browned on the gill side, then flip. This step usually takes about 10 minutes.

Cook on second side until the edges are brown and they start to curl.

Eat them hot off the grill. The sooner you eat them the better they are, and they usually don't last long!

I have given these to chefs that roll their eyes in delight. If you like mushrooms, you gotta doya some! Thanks to John for showing me how to do these.

Enjoy!!

Chris