Larger pieces keep their shape

Choose firm cremini mushrooms and halve larger ones. Very thin slices shrink substantially and are harder to distribute evenly during a longer cook. Remove visible soil, rinse briefly if needed and dry the mushrooms thoroughly. Water remaining on the surface must evaporate before the pieces can begin to develop the browned edges that give this dish contrast.

Arrange them in a shallow grill-safe pan. When mushrooms sit in several layers, released liquid gathers underneath and the lower pieces mostly steam. That can be useful when making a sauce, but it is not the aim here. Split a large quantity into two batches rather than filling the cooker with one deep bowl and expecting the same result.

Treat smoke as a small seasoning

A brief exposure to mild wood makes a useful starting point. Taste a fully cooked piece before introducing more smoke; the mushrooms should still retain their own flavor. Chop garlic finely so it distributes through the oil and vegetables rather than forming large wet clumps that cook unevenly. Keep the seasoning restrained until the water released by the mushrooms has reduced.

Add fresh parsley and lemon juice after cooking to preserve a bright contrast with the browned flavors. Serve on toasted bread, alongside beans or as a side for another grilled dish. A spoonful of yogurt can be offered at the table for a creamy variation. The mushrooms do not need to be smoked inside a dairy mixture to make that combination work.

The recipe

4 side servings

Ingredients

  • 1⅓ lb /600 g cremini mushrooms
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ½ tsp fine salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • A very small amount of mild food-smoking wood

Method

  1. Clean and thoroughly dry the mushrooms, halving larger pieces. Toss with oil, garlic, salt and pepper.
  2. Prepare a suitable grill for indirect heat around 300°F /150°C. Choose a shallow grill-safe pan that will not obstruct the cooker's airflow.
  3. Spread mushrooms in as close to a single layer as possible and put the pan in the indirect zone. Add a small amount of wood according to the appliance instructions.
  4. Cook for roughly 25–40 minutes, turning once carefully. If a large pool of liquid develops, reposition the pan safely or divide into smaller batches rather than sharply increasing the heat without checking conditions.
  5. The mushrooms should be tender and hot throughout, with a pleasant browned flavor. Taste a cooked piece before deciding to add more wood.
  6. Remove the pan, toss with lemon juice and parsley and serve promptly.

Storage

Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Keep at 40°F or colder and use within three days. Reheat thoroughly to 165°F and avoid repeated cycles of standing warm and returning to refrigeration.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.