Grilled oyster mushrooms have a wonderful, meaty texture and rich, savory flavor that makes them utterly irresistible. Here, we marinate them in tamari (heyo, gluten-free-ness!), sesame oil, garlic, ginger, serrano pepper, and lime juice. The tamari builds on the natural umami depth of the mushrooms, the sesame oil lends toasty nutty flavor, and the ginger and serrano add lingering heat — all of which meld beautifully with the smoke from the grill.

This recipe is delightfully quick and simple. Two little tips from the test kitchen: Don’t skip the double skewer, otherwise the oyster mushrooms will fall through the grates. And because mushrooms burn easily, using only medium heat on the grill is super important.

We love dunking grilled oyster mushrooms in a garlicky aioli: it adds some creaminess and tang to cut through the mushrooms’ heat and rich, savory depth. While the mushrooms marinate, we like to whisk up our homemade aioli with a little extra garlic for a happy hour snack. In a rush? The jarred stuff will be just as delectable (and then you’ll have extra time to throw together a batched cocktail).

Yield: 5 6” skewers