Grilled Nebrodini Bianco

Grilled Nebrodini-#1


  • 8 ounces Nebrodini Bianco™
  • 3 tablespoons olive oil
  • ½ teaspoon dried basil
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • a few grinds of fresh black pepper


  1. Slice mushrooms into ¼ inch thick slabs. (Smaller mushrooms can be just cut in half).
  2. Combine olive oil and seasonings. Brush both sides of the sliced mushrooms with the oil mixture.
  3. Grill on the barbeque until grill marks show. May also be cooked in a lightly oiled cast iron pan on the stove top, or roasted in the oven at 425 degrees.

Side Note

In Italy this mushroom is sometimes called the Sicilian Grilling Oyster. Its texture and mild, sweet flavor are reminiscent of shellfish, particularly abalone or scallops. This presentation should be served warm as an appetizer or an accompaniment with a simple pasta.

Barbequed Maitake Frondosa



  • 1 lb. Maitake Frondosa
  • 1/3 cup olive oil
  • 2 Tablespoons soy sauce
  • 1/2 bunch scallions, green and white parts (leave the white part whole and reserve the green part, thinly sliced for garnish)
  • 1 clove garlic, crushed and peeled
  • 2 teaspoons honey
  • 1 Tablespoon white wine
  • Salt and fresh ground pepper
  • 2 Tablespoons additional white wine for reduction sauce.


  1. Blend olive oil, soy sauce, whole pieces of scallion whites, whole garlic cloves, honey, 1 Tb. wine, Kosher salt and fresh ground black pepper in blender.
  2. Separate Maitake by hand tearing fronds leaving a little of the base attached to each, or if there is a firm center core, you can cut slabs.
  3. Place Maitake in a gallon ziplock plastic bag. Pour about 2/3 of the marinade over the mushrooms. Reserve the last 1/3 marinade for reduction sauce below. Turn the bag over gently to completely cover the mushrooms with marinade. Repeat the turning over as the marinade drains to the bottom of the bag. Allow to marinate overnight in refrigerator. If you are impatient like me, sauté a couple pieces with the marinade drizzled over in a hot cast iron skillet to get a taste preview.
  4. For reduction sauce: Place reserved marinade plus 2 Tb. white wine in a wide pan. Bring to boil and reduce for a few minutes until it coats back of spoon. Set aside, keeping warm.
  5. Barbecue the Maitake on a hot charcoal grill using a vegetable grill topper or basket to keep the mushroom pieces from falling through the grill. Flip the pieces over once one side begins to turn golden brown. You can also grill the mushrooms in a hot cast iron skillet.
  6. Serve by pouring the warm sauce over the mushrooms, or serve separately as a dipping sauce. Garnish with green onion slices.

Grilled Spicy Trumpet Royale™

Grilled Trumpet#2

Serves 2-3


  • 8 oz. Mycopia Trumpet Royale mushrooms
  • 3 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1-1 ½ tsp. garam masala
  • ¼ tsp. salt


  1. Smaller mushrooms may be left whole, cut larger ones in half.
  2. Combine all ingredients except mushrooms and whisk.
  3. Add mushrooms and toss to coat.
  4. Grill on hot grill, turning once, until grill marks show. May also be oven-roasted for five minutes at 450°.

 Side Note

Garam Masala is a traditional blend of Indian seasonings that is typically sweeter and not as hot as curry. Unlike curry it contains no yellow turmeric or hot chili, but it packs a wallop with cardamom, coriander, cumin, and other spices. It can be found in any market specializing in Indian or Asian items as well as most gourmet and health stores. It is so special that it is worth seeking out. (You’ll find it a delicious addition to any squash also.) If unavailable, use chili powder, curry or mix ¼ teaspoon each of cinnamon and black pepper.