Mushrooms:
1 lb mushrooms, at least 2" wide (I've only done king oyster... amazing!)
1/2 t vegetable oil
1/2 t pepper
1/4 t table salt
Basting butter:
MISO-GINGER (use this one! :-)
4 T butter
1 T white miso
1 T soy sauce
2 t grated fresh ginger (I omitted)
1/2 t pepper
GARLIC-PARSLEY
4 T butter
1 T Worchestershire sauce
1 T chopped fresh parsley
1 t minced garlic
1/2 t pepper
If using king oyster mushrooms, slice along the length of the stems to make planks about 1/2" thick (or a little more). Put mushrooms and 1/2 c water in a microwave safe bowl. Cover and microwave 1 minute. Stir well, re-cover, and microwave until mushrooms have reduced in size by about 1/3 and liquid has increased to almost 1 cup. Remove from microwave and rest, covered, for 5 minutes to finish cooking. Drain well and dry bowl. Return mushrooms to bowl and let stand at room temperature while prepping grill.
Preheat grill to hot (coals or gas).
Make basting butter: Melt butter in small saucepan over medium heat. Add remaining ingredients, stirring frequently, until mixture is simmering and fragrant, 1-2 minutes. Remove from heat. Cover and keep warm until ready to use.
Clean and oil grate. Toss mushrooms with oil, salt, and pepper and arrange on grill. Cook (cover shut if using gas), flipping every 2 minutes, until well browned on both sides, 4-6 minutes.
Carefully brush mushrooms with HALF the basting butter and continue to cook until sizzling and fragrant, 1-2 minutes longer. Transfer to bowl with remaining basting butter and toss to coat. Fini!