Grilled Shiitake Mushrooms with Chile and Thyme | Saveur
Chef Chris Fischer likes to lay out these charred mushrooms at the start of a meal for snacking. Tossing them with the marinade infuses them with deep flavor.
Ingredients
- 1 lb. shiitake mushrooms, stems removed
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
- 3 tbsp. thyme leaves
- 2 serrano chiles, stemmed and thinly sliced crosswise
- Kosher salt
- Lemon wedges, for serving
- Flaky sea salt
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