WooDoggies Grilled Mushrooms Recipe
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 Shiitake mushrooms, but either way, they are always a hit. Healthy and gluten-free, these grilled mushrooms will be a favorite for the entire family.
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.
Ingredients
- Fresh shiitake or oyster mushrooms
- Olive oil
- Dizzy Pig® Tsunami Spin seasoning
Directions
- Brush the mushrooms liberally on both sides with some olive oil, then sprinkle on a dusting of Tsunami Spin.
- 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°F and 400°F 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!
In This Recipe:
Tsunami Spin Asian Fusion Seasoning
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Step by Step
The ingredients and preparation are simple. Brush the mushrooms liberally on both sides with some olive oil, then sprinkle on a dusting of Tsunami Spin. 
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°F and 400°F 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!
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