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Fresh Mushroom Brochettes

Chef Daniel Orr uses ultra-fresh mushrooms for a simple brochette -- the star of a lovely warm salad.

  • plated

    Image 1 of 5

    Photo: Kayte Young/WFIU

    The assembled warm salad, framed in white.

  • mushrooms

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    Photo: Kayte Young/WFIU

    These fresh crimini and blue oyster mushrooms came from Good Life Farms. So did the arugula.

  • mushroom tower

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    Photo: Kayte Young/WFIU

    Blue Oyster is a new variety, grown by Darin Kelly at New Life Farms.

  • sizzler platter

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    Photo: Kayte Young/WFIU

    If you have a heavy metal pan, preheat it on your grill and use it to sear the top of the mushrooms, while the other side is on the hot grill.

  • aioli

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    Photo: Kayte Young/WFIU

    The fresher the mushroom, the better the end result. The grilling really seals in the flavor of these beauties.

You can call it a shish kebab, satay or even souvlaki–Chef Daniel Orr uses the French term, brochette.

Brochettes involve threading vegetables or pieces of meat onto skewers, then grilling them over an open flame. But don’t worry, if you don’t have a grill you can easily broil these in your oven.

Chef Orr made his with fresh mushrooms (crimini and blue oyster) from Darin Kelly at Good Life Farms. You can use a variety of wild and cultivated mushrooms, or just plain button mushrooms from the grocery store. The fresher the better, but use what you’ve got to make this simple side dish with seared-in flavor.

Fresh Mushroom Brochettes


  • 1 lb fresh mushrooms, any variety, any combination
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • half a lemon, cut into wedges
  • Bamboo skewers, soaked in water, or metal skewers


  1. If using bamboo skewers, soak them in water for about an hour.
  2. Fire up your grill or pre-heat your broiler. Pre-heat a flat, cast iron pan on the grill too, if you have one.
  3. Cut the mushrooms into pieces, about 3-4 inches, or leave them whole if they are small.
  4. Thread the mushrooms onto the skewers. Don't leave open spaces, pack them tight. You don't want exposed wood, it might burn.
  5. Brush the mushrooms with olive oil, lightly. Do not use too much oil.
  6. Sprinkle with salt and pepper, as desired.
  7. Place loaded skewers onto the hot grill. If you have a heavy, flat cast iron pan that you can preheat on the grill, use that to sear the top, and hold in some of the heat. This method cooks the mushrooms evenly and quickly, without needing to flip them.
  8. If you don't have a pan you can use, flip the mushrooms after a few minutes, or when you start to see a bit of browning.
  9. You only want them browning a bit, on both sides-- not deeply charred or overcooked. Keep an eye on them.
  10. Once they are ready, remove from the grill and push them off of the skewer and onto a bed of arugula, dressed in Truffle Herb Aioli.
  11. Squeeze the juice from a lemon wedge over the mushrooms and serve with roasted tomatoes.
  12. To broil, follow these instructions, turning them once, and keeping a close eye on them, so they don't burn or overcook.
  13. Enjoy!

Kayte Young

Kayte Young discovered her passion for growing, cooking, foraging and preserving fresh food when she moved to Bloomington in 2007. With a background in construction, architecture, nutrition education and writing, she brings curiosity and a love of storytelling to a show about all things edible. Kayte raises bees, a small family and a yard full of food in Bloomington’s McDoel Gardens neighborhood.

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