Ingredients

1 lb. mushrooms (any kind, I like chantrelles, mini portabella, and trumpet)

1 large cedar plank

4 garlic cloves

1/4 cup fresh chives

1/4 cup fresh parsley

2 tsp. sugar

Juice of a lemon

1 tsp. Dijon mustard

1/3 cup olive oil

salt and pepper to taste

spray bottle of water for smoke control

Preparation

  1. Soak plank for 2+ hours.
  2. Clean and trim mushrooms as necessary. Slice about 1/2 " thick. Preheat grill to 425 degrees.
  3. Blend garlic, parsley, chives, sugar, lemon juice, in blender, then add oil slowly to emulsify.
  4. Marinate mushrooms in herb/oil mixture for 10 minutes.
  5. Pile mushrooms on plank and place on grill. Cook 15-20 minutes. The plank should smoke heavily but not flame, don’t be afraid of a blackened plank. Spritz plank with water if it flames.