Buffalo Grilled Mushrooms

Name: Buffalo Grilled Mushrooms
Total time: 25 min
Yield: 4 servings
Ingredients: 1 1/2 pounds medium to large mixed mushrooms (such as crimini, shiitake or maitake, or a combination; not portobello), stemmed; Olive oil; 2 tablespoons Buffalo-style hot sauce, such as Frank’s; 1 large garlic clove, finely chopped; Kosher salt and black pepper; 2 tablespoons unsalted butter, cubed and refrigerated; 1 1/2 ounces firm blue cheese, sliced or crumbled; A few sprigs of parsley, for garnish (optional)

By Ali Slagle

Updated June 28, 2021

Buffalo Grilled Mushrooms — Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

Total Time: 25 minutes, plus grill heating
Rating: 4(770)
Comments: Read comments

Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms’ moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that’s a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they’re cooked through.

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Ingredients

Yield:4 servings

1½pounds medium to large mixed mushrooms (such as crimini, shiitake or maitake, or a combination; not portobello), stemmed
Olive oil
2tablespoons Buffalo-style hot sauce, such as Frank’s
1large garlic clove, finely chopped
Kosher salt and black pepper
2tablespoons unsalted butter, cubed and refrigerated
1½ounces firm blue cheese, sliced or crumbled
A few sprigs of parsley, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
Step 2
While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
Step 3
When you’re ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you’re worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
Step 4
Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
Step 5
When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there’s indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.

Tip

High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

Ratings

4 out of 5

770 user ratings

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Comments

foodalchemist3 years ago

Portobellos and criminis are one and the same. Both Agaricus bisporus. The criminis are the immature form, otherwise known as brown mushrooms or chestnut mushrooms or baby bellos. The portobellos are the mature version, allowed to grow larger before harvesting. The immature white ones are called common, table, champignon, or white mushrooms. Lots of folks think portobellos are a unique species because they look so different, it's really just the gills on the underside.

Elle3 years ago

Any thoughts on making this in the oven, under the broiler or on the stovetop? The combination of ingredients appeals to me, so I’m hoping there’s an alternative method.

Boourns3 years ago

I'm going to try it in my apartment under the broiler: Mix the mushrooms w/ olive oil and then broil them in a cast iron, flipping as needed for browning. But I'm going to make the Buffalo sauce on the side and then toss together off-heat before one more quick broil in the cast iron with the blue cheese sprinkled in. I don't think the recipe was quite clear on how the sauce comes together otherwise—especially knowing how mushrooms love to soak up liquid.

Emily1 year ago

Really tasty! I had friends over for dinner and served this with the mint and lemon potato salad, and both were a big hit. I found there wasn't quite enough hot sauce so I added about another tablespoon. I also just made it on the stovetop with a stovetop grill and the skillet on very low heat.

Salgal1 year ago

I’m experimenting with grilling the mushrooms ahead the rewarming them and adding the sauce then. I think that should work.

Sarah1 year ago

Has anyone turned this into a flatbread situation?

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