Slow-Roasted Balsamic Portobello Mushrooms over Cast Iron and Live Fire


  • 2 pounds mini portobello mushrooms, rinsed and cleaned
  • 2 tablespoons olive oil
  • 2 tablespoons browned butter, melted
  • 1/3 cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and fresh ground pepper, to taste


  • Whisk together oil, butter, vinegar, soy, rosemary, and garlic. Toss mushrooms in the liquid and marinate for two hours, up to overnight.
  • Thirty minutes prior to cooking, ignite the charcoal in a chimney starter. When coals are glowing and just ashed over, dump into a pile onto one side of the grill, then rake a few coals from your original pile to the opposite side of the grill floor, creating one high-stacked hot zone for searing (or sautéing) and one cooler zone for roasting. For every hour of cooking, add a half-chimney of coals.
  • Meanwhile, add mushrooms and marinade to a well-seasoned and oiled cast iron pan. Place pan directly into the smoldering charcoal embers, stirring intermittently until liquid reduced by ½. Move pan to indirect heat by repositioning the pan away from the coals or above the coals on an elevated grill grate. Remove from heat when the mushrooms are tender and all liquid absorbed.
  • Rest for 5 minutes and season additionally to taste. Plate atop a bed of quinoa and fresh herb salad.
  • Serve immediately.