Recipe: Marinated and Grilled Wild Mushrooms with Herbed Sour Cream

Give this super easy yet tasty recipe a try at your next BBQ. The slightly spicy (you can determine the heat) mushrooms combined with the cool herbed sour cream make for a great start to a party.

Marinated & Grilled Wild Mushrooms with Herbed Sour Cream



  • 1-2 baskets of Japanese mushrooms – try maitake or shitake
  • 2 tablespoons of olive oil
  • 2 garlic cloves, chopped
  •  1 red chili, seeds removed, chopped
  • 1 small bunch of thyme, chopped
  • 1 lemon, zested and juiced

Herbed sour cream:

  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 tablespoon finely chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper

 Bamboo skewers: look sharp with special paddle skewers, available below.


1.     Prep the sour cream. Combine all ingredients in a bowl and chill in fridge until ready to use.

2.     Prep the skewers. Soak in water for 15 minutes.

3.     Prep the grill. Preheat a charcoal or gas grill to medium high.

4.     Clean the mushrooms. Use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms. Because they absorb water like little sponges, mushrooms won't brown nicely when cooked if they are full of water.

5.     Make the marinade. In a bowl, combine the olive oil, garlic, chili, lemon juice, along with a dash of salt and pepper.

6.     Marinade the mushrooms. Place the mushrooms in a large freezer bag or container. Add about 3 ounces to 1 pound mushrooms. Coat thoroughly with marinade; avoid soaking. Or, use a glazing brush to brush the marinade on the mushrooms one by one.

7.     Skewer the mushrooms. Skewer them onto pre-soaked bamboo skewers. Make sure the mushrooms are all the same size to get the best results of cooking.

8.     Grill the mushrooms. Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 4 to 6 minutes. Sprinkle with the thyme and season with salt.

9.     Finishing touch. Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little butter at the end, add the thyme, parsley and lemon zest and drizzle over. Serve and enjoy!