Large flat mushrooms grilled gill-side up, basted with garlic and thyme butter until juicy and deeply savoury. The simplest, most satisfying mushroom preparation.
smokeandsoil.com/recipes/grilled-mushrooms-with-thyme
by L Field
Prep
5 min
Cook
10 min
Total
15 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
This is a recipe that only makes sense when mushrooms are at their best. The grill doesn’t hide inferior produce — it amplifies it. Choose well and the cooking takes care of itself. Chestnut or field mushrooms, with their earthy texture and flavour, respond beautifully to direct heat, especially when paired with fresh thyme and a touch of garlic.
Grilling these mushrooms over a clean fire, ideally using a two-zone setup on your BBQ, allows you to develop a rich, smoky char without overwhelming their natural taste. Cooking them in a cast iron skillet keeps the heat even and helps the butter and olive oil meld with the mushrooms, creating a simple yet deeply satisfying dish. It’s an exercise in restraint — letting quality ingredients and precise technique do the work.
This recipe is about everyday BBQ done well. It’s clean, straightforward, and rooted in seasonality, making it a perfect accompaniment or a stand-alone side. Through careful fire management and a focus on whole foods, you elevate humble ingredients into something quietly impressive.
Ingredients
wiped clean and halved
leaves stripped
finely minced
Maldon)
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill and Fire
Use a chimney starter to light approximately half a chimney of Weber briquettes. Once the briquettes are fully ashed over (approx. 15-20 minutes), distribute them on one side of the charcoal grate to create a two-zone fire: a direct heat zone and an indirect heat zone. Place the cooking grate in position and allow the grill to preheat for 5 minutes with the lid on, aiming for a dome temperature of 180°C to 200°C. If using, place the wood chunk directly onto the hot coals.
Prepare the Mushrooms
In a large bowl, toss the halved mushrooms with 30ml of the olive oil, the minced garlic, and half of the stripped thyme leaves. Season generously with salt and pepper. Ensure the mushrooms are evenly coated.
Initial Direct Sear (Optional)
For a deeper, faster caramelisation, place the cast iron skillet directly over the hot coals (direct heat zone). Add the remaining 20ml of olive oil and the butter. Once the butter is foaming, add the mushrooms in a single layer. Sear for 3-4 minutes, stirring only once, until a light brown crust forms on the cut sides.
Indirect Cook and Finish
Move the skillet to the indirect heat zone (away from the coals). Close the lid and allow the mushrooms to cook for 12-15 minutes. The mushrooms will release a significant amount of liquid; this is expected. Continue cooking until the liquid has mostly evaporated and the mushrooms are tender and deeply coloured.
Final Seasoning and Serve
Remove the skillet from the grill. Stir in the remaining fresh thyme leaves. Taste and adjust seasoning with additional salt and pepper as required. Serve immediately as a side to grilled meats or fish.
Final Seasoning and Serve
Remove the skillet from the grill. Stir in the remaining fresh thyme leaves. Taste and adjust seasoning with additional salt and pepper as required. Serve immediately as a side to grilled meats or fish.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
cookware
A cast iron skillet is an essential tool for anyone serious about cooking over fire or on any cooker. Its ability to retain and evenly distribute heat transforms ordinary cooking into something exceptional. At Smoke & Soil, where the focus is on clean, whole-food cooking and elevating everyday BBQ, the cast iron skillet fits perfectly. It allows you to achieve a superior sear and caramelisation that simply cannot be matched by other pans. Whether you are smashing burgers, caramelising seasonal vegetables, or finishing off a delicate sauce, the skillet is your go-to workhorse. Using a cast iron skillet encourages a mindful approach to cooking. It demands respect and care, which aligns with our ethos of thoughtful, no-nonsense BBQ. The pan’s natural seasoning builds up over time, creating a non-stick surface that improves with use. This means every meal cooked in it tastes better, and the pan becomes a trusted companion in your kitchen and BBQ setup. It also bridges the gap between indoor and outdoor cooking, turning any cooker into a versatile searing platform. Practically, the skillet is incredibly versatile but requires some attention to detail. Preheating on medium heat for a few minutes is enough to achieve the perfect cooking temperature without warping the pan. Avoid cooking acidic foods for long periods as they can strip the seasoning, but quick deglazes are fine and help build flavour. With proper care, a cast iron skillet will last a lifetime and become a cornerstone of your cooking arsenal.
Written by
L Field
