Grilled Mushrooms and Figs  

July 25, 2023
Created by Chef Callyn Graf
Serves 4
  • 8-12 hearty fresh rosemary stems for skewering
  • 1 Tbsp rosemary minced
  • 1/4 cup olive oil
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp local honey
  • 1 tsp mirin
  • 1/2 lemon zested
  • 1 whole lemon juiced
  • 1 large garlic clove minced
  • 1/8- 1/4 tsp chili flakes
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 5.5 oz mushrooms preferably lions mane or trumpet
  • 8 oz mission figs
  • 2 cups jasmine rice cooked
  • 1/2 bunch cilantro
  • toasted sesame seeds optional
  • chopped pistachios optional

Choose a hearty bunch of rosemary with thick stems. Begin to strip them by holding onto the very top bunch of rosemary and pulling the herbs in the opposite direction they grow. Reserve 1 tablespoon of stripped rosemary and mince. Continue stripping the rosemary until there are 8-12 rosemary stems for skewering. Save the additional stripped rosemary for another recipe. 

In a small bowl whisk together olive oil, tamari, honey, mirin, lemon zest and juice. Once combined add the garlic, rosemary, chili flakes and season with salt and pepper. Set marinade aside.

If using lions mane mushrooms pull them apart into two bite pieces. Depending upon the size of the figs, cut them into halves or quarters; making them proportionate to the mushroom size. 

Begin to skewer the mushrooms and figs. If using store bought rosemary, usually one portion of mushroom and half of a fig will fit onto each rosemary sprig. Baste skewered mushrooms and figs with a liberal brush of the marinade. 

Meanwhile start to preheat a cast iron pan or grill. Add 1 teaspoon neutral, high heat oil, such as canola or avocado oil. The pan or grill should be at about 375° or at a medium heat. 

Add the marinated skewers one at a time faced down. Continue to baste the side facing up with the marinade. Allow the skewers to grill for about 3 minutes per side or until golden brown and soft. 

Remove and serve hot over jasmine rice, garnished with chopped cilantro, toasted sesame seeds and pistachios if using.