grilled oyster mushrooms and thyme (real food)

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summary: recipe for grilled red peppers and farmers’ market oyster mushrooms on salad with a simple vinaigrette; thyme in the garden; information about “Two For Tuesdays! (Real Food)“; (click on images to see larger views and more photos)

oyster mushrooms I know I’ve already droned on about our weekly farmers’ market that is set up just a block away every Monday evening. But please indulge me as I drone on a little more.

One of the fellows who grows exquisite salad greens, including roquette (aka arugula) is also selling all kinds of mushrooms that his neighbour is growing in his barn. Last week, we couldn’t resist buying this beautiful bunch of oyster mushrooms.

Sure, it wasn’t cheap at $10 a pound but I decided that we’re worth it. Not to mention that we were going to be having a romantic splash out dinner in the garden. I thought these oyster mushrooms would be perfect for our appetizer.

This particular clump of mushrooms was half a pound. It’s like a work of art, isn’t it? (Imagine paying only $5 for something so priceless.)

oyster mushroom salad It was with a little reluctance that we began to chop the mushroom apart. First T cut away the big stem end (we’re drying the bottom section to put into stock). Then he very coarsely chopped the mushrooms into smaller pieces. It almost seemed a shame to spoil its looks. But sometimes great sacrifices must be made in the name of art.

oyster mushroom salad But it can’t be said enough; I am married to the most brilliant man. Suddenly, as I sat down at the table with this placed in front of me, it didn’t seem quite so tragic that the mushrooms were cut up. I mean really, just look at this dish!! A work of art becomes a new work of art….

When we first started talking about this, we WERE going to put the mushrooms onto a bed of roquette. But we didn’t see any decent roquette at our various produce stores. (I was so entranced by the oyster mushrooms that I neglected to get roquette when I was at the farmers’ market.) Happily, we found some lovely watercress to use instead.

And then I thought it would be nice to add some colour. We had grilled a ton of red, yellow and orange peppers the day before (our vegetable store sells their rejected peppers for a fraction of the price of their regular peppers; we got 4 HUGE peppers for $1. All that was wrong with them was that one had a small section of slightly wrinkled skin and the others had tiny blemishes). So I sliced some of the red pepper to add to the water cress.

oyster mushrooms As T was grilling the mushrooms, I strolled into the garden to snip some thyme. It was very difficult to keep my promise of getting plain thyme only. The lemon thyme was lush and beckoning to me. So was the silver thyme. But I was obedient and only trimmed some branches of regular thyme. Dark green aromatic thyme. I love the smell of thyme!

And then the lemon thyme shouted to me as I walked away, so I came back and snipped a few branches of it too to use as garnish for our main course of grilled salmon with green peppercorn mayonnaise. (Remind me to rave about that too.)

This was a truly brilliant first course for a festive dinner. We were a little worried that the perfectly chilled Jackson Triggs Riesling (2004) we poured might be too sweet (even though the label says “Dry Riesling”) for the mushrooms but it was lovely.

What an evening!! We can never believe our good fortune to be able to dine outside under our canopy of lacy locust tree leaves, listening to the music of the birds singing, the neighbourhood children playing and other neighbours in their gardens chatting quietly, with the occasional interruption of some laughter or the tinny “deedly dee dee do do dooo…” from a distant ice cream truck.

Here’s what we did to make this fabulous appetizer:

Salad with Grilled Mushrooms and Peppers Garnished with Thyme

grilled mushrooms and peppers . vinaigrette . salad

Grilled Mushrooms and Peppers

  • peppers, cored and quartered
  • olive oil
  • seasalt and pepper
  • mushrooms, sliced or chopped coarsely


  1. Wash the peppers well. Core and quarter them. Put them in a bowl.
  2. Toss the peppers with just enough olive oil to lightly coat them. Add salt and pepper.
  3. Brush dirt from mushrooms and chop or slice them into roughly the size you’ll want for serving. Put the mushrooms in another bowl.
  4. Drizzle the mushrooms with a little olive oil and gently toss to cover them.
  5. Heat the barbecue to high.
  6. Use tongs to put the pepper pieces skin side down, directly on the grill.
  7. Put the mushrooms into a barbecue wok.
  8. Turn the pepper pieces from time to time until the skin is bubbling and starting to change to a dark colour. Don’t worry if there are some charred pieces.
  9. While the peppers are cooking, use a wooden spoon or tongs to gently turn the mushrooms over every so often, cooking them until they are starting to turn gold.
  10. Both the peppers and mushrooms take 5 to 10 minutes to cook.

Remove from heat and serve immediately or set aside to serve at room temperature.


Simple Vinaigrette
(no measurements here… measure to taste)

  • balsamic, wine or cider vinegar
  • olive oil
  • grainy mustard
  • seasalt and pepper
  • thyme, optional


  1. Whisk the ingredients together.

Just before serving, drizzle the vinaigrette over salad greens and toss.



  • water cress
  • grilled peppers
  • simple vinaigrette
  • grilled mushrooms
  • seasalt and pepper
  • fresh thyme


  1. Wash the greens well and spin them dry. Put them into a largish bowl.
  2. Slice the peppers into strips and add them to the bowl.
  3. Just before serving the salad, drizzle the vinaigrette overtop and gently toss to cover the greens and peppers.
  4. Divide the greens and peppers evenly onto individual serving plates. Lay the mushrooms on top. Add salt and pepper. Scatter fresh thyme leaves overtop.

Serve immediately.


» With regards to the measurements for salad dressing: My father worked with an Italian man whose father had handed down the perfect salad dressing recipe to him (father to son kind of thing for generations). As I recall, the recipe goes as follows:

  • A generous man puts in the oil;
  • A stingy man puts in the vinegar;
  • And a careful man puts in the salt.

While salad dressing does keep, it’s really best to make just enough for that day.

» The skin of the peppers is edible but some people find it bitter and/or difficult to chew. If you don’t like the skin, peel it away after charring the peppers. (It’s easy to do – once an edge of skin is pulled away, it’s rather like peeling a banana.)

» Lots of peppers can be cooked at once and stored in the fridge for up to a week. They’re great in sandwiches as well as salads.

» If watercress is unavailable, any other leafy greens will work. I still want to try this with roquette but T is adamant that we use watercress with this particular salad.

Two for Tuesdays - Eat Real Food

Two for Tuesdays!
(Real Food)

This event was created by Alex (A Moderate Life) with the idea that each “Two for Tuesday” post would contain two things (two recipes, two links, two variations on a theme… as long as the post is about real food. Heather (girlichef), Beth (, Michelle (Health Food Lover), Christy (Frugality and Crunchiness with Christy) and ButterPoweredBike(Rendering Lard) have joined forces to co-host the event. Heather wrote:

REAL food is homemade. REAL food is from scratch. REAL food has recognizable ingredients. REAL food is made from traditional ingredients. REAL food is food you make with your own hands. -Heather (girlichef)

For links to the other “Two for Tuesdays (Real Food)” hosts and complete details on how to participate in the weekly event, please read the following:

  • Heather (girlichef): Two For Tuesdays vol.5


most recent Two for Tuesday (Real Food) post: at last, great hummus (MLLA#24/Real Food)
more information about thyme: WHB#156: 3rd anniversary – Thyme (Thymus vulgaris); WHB#188 – Silver and Lemon Thyme (Thymus argenteus and Thymus citriodorus)

At the same time as I got the oyster mushrooms, I bought methi (fenugreek greens) from the fellow who was selling red onions a couple of weeks ago. Remind me to report on the fantastic Indian-style feast we had using those greens.


This entry was posted in crossblogging, HnS:RF, BP, posts with recipes, vegetables, vegetarian on by .

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6 responses to “grilled oyster mushrooms and thyme (real food)

  1. alex@amoderatelife

    You know, even though mushrooms like this might seem to cost a bunch, they are packed with nutrition, so it is well worth the purchase. After all, sometimes you actually get what you pay for! Thanks so much for sharing this on the two for tuesday recipe blog hop!

  2. girlichef

    Oh my gosh…this sounds delightful!! And you know, the smell of thyme is one of my absolute favorite scents in the world!! i love hearing about your Farmer’s Market- no apologies ;). Thanks so much for sharing with Two for Tuesdays!

  3. Butterpoweredbike

    I grow oyster mushrooms at home, and agree that they are so beautiful that they look like art. Every time there is a new flush, I waste a good hour taking pictures, especially of the gill-side. I like to cut the stems into small pieces, dry, pulverize, and use to make either mushroom salt, or just use the powder to dust on meat before roasting it.

    Thank you for sharing at Two for Tuesdays. I’ll listen to your farmers market stories any time!

  4. Elle

    Eating in the garden is so lovely on a summer evening. I can understand how difficult it was to chop up those gorgeous mushrooms…I paint food :)…but what a delightful salad! My hubbie loves mushrooms so I have to try this salad, soon. Love to hear about farmers market finds, too.

  5. Christy

    What a wonderfully beautiful post. Poetic really. I love how you described sitting under the trees listening to the sounds of the neighborhood and enjoying this delicious Real food. I feel your pain in chopping up the ‘shrooms but sometimes it just must be done! thanks for sharing this at Two for Tuesdays – a wonderful addition!


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