Mushrooms respond surprisingly well to the direct heat of a plancha. The outside quickly develops colour while the inside stays juicy. Chestnut mushrooms and large portobellos in particular benefit from this combination of high heat and a flat cooking surface.
Cooking mushrooms on a plancha is less about grill marks and more about controlled searing. This works particularly well for mushrooms because of their high moisture content. Anyone who regularly cooks on a plancha BBQ will quickly notice that mushrooms cook more evenly here than on a traditional grill grate.
With a few small adjustments to temperature and the amount of fat you use, you can prevent mushrooms from becoming tough or steaming in their own moisture. That's often what makes the difference between a bland result and a rich, savoury flavour.
Why mushrooms work so well on a plancha
A plancha maintains a stable temperature across the cooking surface. This allows mushrooms to release moisture quickly without drying out. On an open grill grate, some of that moisture immediately disappears into the fire, while a plancha allows the mushrooms to caramelise in a more controlled way.
Smaller mushrooms benefit particularly well from this. Cut them in half beforehand so the cut side comes into direct contact with the hot steel. Large portobellos can be left whole and develop plenty of flavour when allowed to sear gradually.
Avoid overcrowding the cooking surface. As soon as mushrooms are placed too close together, they start to steam and lose their firm texture.
The right temperature for mushrooms
Mushrooms cook best over medium-high to high heat. If the temperature is too low, they are more likely to absorb moisture instead of releasing it, resulting in a soft and watery texture.
A properly preheated plancha ensures that the surface of the mushrooms starts to sear immediately. You should see light browning within the first minute. Add the oil just before placing the mushrooms on the cooking surface.
When cooking over a wood fire, a stable heat zone works best. Avoid sudden peaks of extremely high heat, as the mushrooms can quickly burn on the outside while remaining undercooked inside.
Which oil works best
Choose an oil that can handle high temperatures, such as sunflower or grapeseed oil. Olive oil also works well, as long as you keep the temperature slightly lower.
Adding butter directly to a very hot plancha can cause it to burn quickly. A practical approach is to cook the mushrooms in oil first and add a small amount of butter towards the end for extra flavour.
Garlic and fresh herbs are also best added later. Thyme and garlic can burn quickly on hot steel and develop a bitter flavour.
How to cook mushrooms without making them watery
Excess moisture on the cooking surface is often caused by seasoning mushrooms with salt too early or placing them too close together. Salt immediately draws moisture out of the mushrooms.
Instead, work in smaller batches and season towards the end. Let the mushrooms cook until the surface is golden brown before adding pepper, salt or herbs.
It also helps to avoid washing mushrooms under running water beforehand. Use a dry cloth or brush to remove any dirt instead.
Which mushrooms work best
Chestnut mushrooms are one of the most practical choices for most plancha dishes. They contain relatively little moisture and quickly develop a rich flavour.
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Portobellos work well as a substantial vegetable option.
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Oyster mushrooms quickly become crispy around the edges.
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Shiitake develops a distinctive savoury flavour over high heat.
More delicate varieties such as enoki or chanterelles work better over gentler heat. They often require a slightly different approach and are less suited to the typical quick, high-heat style of plancha cooking.
Flavour combinations that work well on the plancha
Mushrooms pair well with ingredients that can cook quickly alongside them without releasing too much moisture. Think onions, green asparagus or thinly sliced courgette.
They also work particularly well alongside meat. With reverse-seared steak or slow-cooked chicken, mushrooms add extra depth of flavour without overpowering the main dish.
When cooking on a larger outdoor cooking setup or a GrillRing BBQ, you can make use of different heat zones. This allows you to keep the mushrooms warm without continuing to cook them.
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