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Grilled oyster mushroom with chimichurri and bread

Ingredients

For 2 people

For the mushroom steak

large organic oyster mushroom clusters, do not separate

For the basting oil

4 tbsp

olive oil

cloves garlic, lightly crushed

4 sprigs

fresh thyme

1 pinch

coarse sea salt

For the chimichurri

1 sprig

flat-leaf parsley

1 tbsp

fresh oregano

Clove Garlic

small red chilli

3 tbsp

red wine vinegar

5 tbsp

olive oil

salt

pepper

For the side and finishing

thick slices rustic sourdough or ciabatta

coarse sea salt (fleur de sel)

This recipe is part of our summer campaign «Real men grill plants» (2026).
Recipe by Thomas Glässing. Picture by Nora Dal Cero.

Preparation

1. The chimichurri: Finely chop the parsley, oregano, garlic, and chilli (do not blend; the sauce should stay chunky). Mix with red wine vinegar, olive oil, salt, and pepper, and leave to infuse for at least 30 minutes.

2.The basting oil: Gently warm the olive oil with the crushed garlic cloves and thyme in a small heatproof pot (ideally at the edge of the grill) so the oil absorbs the aromas.

3. Grilling: Prepare the grill for direct medium to high heat (about 200 °C). Place the whole mushroom clusters on the hot grate. Weigh them down with a grill press or a heavy pan. Grill for about 5–7 minutes per side, until the edges are dark brown and crispy.

4. Basting: After the first turn, start generously brushing the mushrooms with the garlic-thyme oil. Repeat every few minutes until the mushrooms are cooked through and perfectly caramelised on the outside.

5. Plating and serving: Toast the bread slices on the grill in the final minutes. Place the massive mushroom steaks whole on a wooden board. Spoon over plenty of fresh chimichurri and sprinkle with coarse sea salt (fleur de sel). Serve with the grilled bread.

Additional information:

• Tip: To weigh down the mushroom clusters and achieve an even crust, place a heavy cast-iron pan or a grill press (smash burger press) on top while grilling.
• To finish the dish, drizzle a few drops of aged balsamic vinegar (Aceto Balsamico Tradizionale) over the cooked steak.

Use organic ingredients. Cooking with love – you can really taste the difference!
All information is provided without guarantee.

This recipe from Thomas Glässing was inserted by Swissveg / 2026-05-29 09:06:42

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