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Grilled mushrooms with blueberries

Afonyas grilltal

Grilled mushrooms with blueberries


  • 4 Portobello mushrooms
  • 500 g chestnut mushrooms
  • 3 king oyster mushrooms
  • marinade: oil, honey, garlic powder, soy sauce, salt and pepper
  • 150–200 g fresh blueberries

Wash the mushrooms. Cut the Portobello mushrooms into finger-thick slices, remove the stems from the chestnut mushrooms, and slice the king oyster mushrooms horizontally. Add the mushrooms to a little oil in a hot pan.

Season with salt and pepper, sprinkle with garlic powder to taste, and add a dash of honey and soy sauce. Fry until cooked.

Pile onto a large plate and sprinkle with the washed blueberries. This exciting combination makes a perfect side dish or can be served with toast for a light supper.