It’s not summer until all of our clothing smells like charcoal from gatherings around the grill. If you’re planning for summer BBQs and leisurely weekend dinners these grilled maitake mushrooms from Gather & Graze are all you need…
The key ingredient for this dish is the plums, so make sure you’re getting nice, firm, just-underripe fruit that’s more crunchy and tart than sweet and mushy. That’s what is going to give you the great texture and nice, bright acidity that pairs so well with salty capers and blue cheese, plus hearty grilled maitakes. I personally would take a grilled maitake over a portobello any day, because they have an even bigger, earthier flavor. They give this dish enough meaty oomph that you don’t feel like you’re missing out on eating steak (though the plum salad would be pretty awesome spooned over some just-grilled beef, too…)
Grilled Maitake Mushrooms with Tart Plums
for the mushrooms:
1/2 cup white balsamic vinegar
2 Tbsp honey
2 Tbsp canola oil
1 tart plum, pitted and cut into 1/4-inch slices
1 Tbsp minced shallot
2 Tbsp brine-packed capers
1/2 cup hot pickled banana peppers
2 Tbsp chopped fresh basil
1/3 cup crumbled blue cheese
4 (4-oz) packages maitake mushrooms, quartered
kosher salt and pepper
In a medium bowl, mix the vinegar, honey and 2 tablespoons of the canola oil. Gently fold in the plum, shallot, capers, pickled peppers and basil. Sprinkle with the blue cheese.
Pre-heat a grill or pan to medium-high heat.
Toss the mushrooms with the remaining 2 tablespoons of canola oil and season with salt and pepper. Grill the mushrooms, turning once, until browned on the outside and just tender, about 3 minutes per side.
Transfer the mushrooms to a serving platter and top with plum salad.