⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Recipe · Mushroom 101

Grilled Italian Oysters with Lemon, Herbs & Aleppo

Vegan

Whole Italian Oyster clusters brushed with herb-garlic oil, grilled over high heat until charred at the petals, finished with lemon and Aleppo chili. Side dish that steals the meal.

10min Prep
10min Cook
20min Total
Serves 4 as side Yield
Easy Difficulty
Grilled Italian Oysters with Lemon, Herbs & Aleppo

    Steps

  1. 1

    Whisk olive oil, garlic, rosemary, thyme, salt, and Aleppo pepper in a small bowl.

  2. 2

    Heat a grill (gas or charcoal) to medium-high. Brush grates clean.

  3. 3

    Brush both sides of each Italian Oyster cluster generously with the herb oil.

  4. 4

    Grill 3-4 minutes per side, undisturbed — the petals should char in places and the clusters wilt without disintegrating.

  5. 5

    Move to a serving platter. Squeeze the lemon halves over while still hot.

  6. 6

    Drizzle with any remaining herb oil. Finish with flaky salt + cracked pepper.

  7. 7

    Serve hot or warm with grilled bread, alongside steak, or as the centerpiece of a vegetable plate.

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