Cedar-Smoked Wild Mushrooms with Thyme Butter
Earthy wild mushrooms are kissed with sweet smoke over cedar planks and finished with a rustic thyme butter, making this aromatic woodland-inspired side dish perfect alongside grilled meats or hearty grains. The cedar plank imparts deep campfire flavor, and the recipe is as adventurous as it is simple to prepare outdoors.
Equipment
- cedar plank
- Cast iron skillet
- fire tongs
- Knife
- Cutting board
Ingredients
- 16 oz mixed wild mushrooms such as cremini, shiitake, oyster; cleaned and quartered
- 1 small shallot minced
- 3 tbsp unsalted butter plus more for greasing
- 2 tbsp fresh thyme leaves divided
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cedar plank soaked in water at least 30 minutes
Instructions
- Soak the cedar plank in water for at least 30 minutes before starting your fire.
- Prepare a solid bed of campfire coals and set a grill grate over the heat.
- Toss mushrooms with olive oil, shallot, 1 tablespoon thyme, salt, and pepper in a bowl.
- Grease the cedar plank lightly with butter, then spread mushroom mixture in an even layer on top.
- Set the plank over indirect campfire heat (not directly over high flames), cover loosely with foil if desired, and cook for 18–20 minutes, until mushrooms are tender and aromatic.
- Carefully remove the plank with tongs. Dot the mushrooms with remaining butter and sprinkle with the rest of the thyme. Let rest 2 minutes to melt the butter.
- Serve mushrooms straight from the cedar plank or transfer to a skillet for family-style sharing.
Notes
The key is soaking the plank well to prevent flare-ups and to maximize the smoky aroma. You can prep mushrooms at home and keep chilled until ready to cook. Let the fire burn down to coals for gentle smoking. Serve directly on the plank for easy cleanup and rustic appeal.
Nutrition
Calories: 538kcal | Carbohydrates: 65.3g | Protein: 31g | Fat: 14.1g | Saturated Fat: 7.9g | Sodium: 271mg | Fiber: 25.9g | Sugar: 13.8g