Do you like mushrooms?

Epicurious has a wonderful Visual Guide to Mushrooms with links to mushroom recipes. Learn to tell your portobello from your crimino. Hint…one is just a baby version of the other!

Here’s one wonderful example of the recipes that are lurking in the dark corners at Eipcurious…

Photo by Martyn Thompson

Grilled Oyster Mushrooms
from Gourmet, May 2005

2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 teaspoons red-wine vinegar
6 tablespoons olive oil
2 lb large oyster mushrooms, stems trimmed
1/2 teaspoon coarse sea salt (preferably Sicilian)

Special equipment: a perforated grill sheet
Makes 10 servings
Active time: 30 min Start to finish: 55 min

Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.

Cooks’ notes:
*If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.
*If you’re unable to grill outdoors, mushrooms can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat, turning frequently, about 5 minutes per batch.