Oyster mushrooms are a great meat alternative. They have a wonderful meaty texture and a rich earthy flavour! This was our first time grilling them on the barbecue and they turned out amazing. We drizzled them with a buttery garlic and herb sauce to give them a little flavour boost! We recommend pairing this dish with other bbq favourites such as corn on the cob, grilled veggies or a vegan potato salad!

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes


  • Two packages of baby king oyster mushrooms
  • One tbsp of extra virgin olive oil
  • A pinch of salt
  • A pinch of black pepper
  • One cup of cashew milk
  • Four cloves of garlic (minced)
  • One tbsp of fresh basil (chopped)
  • Half a tbsp of dried thyme
  • Half a tbsp of dried oregano
  • Three tbsp of vegan butter
  • 2 tbsp of all purpose flour


  1. Heat a small saucepan on medium low heat.
  2. Add your vegan butter to your saucepan. Once butter has melted stir in your minced garlic and all purpose flour. It should start to look like a paste.
  3. Lower heat and continue to stir to make sure your flour doesn’t burn. Add in your cashew milk, basil, thyme and oregano.
  4. Lower heat and let sauce simmer.
  5. Set your grill to medium heat and close lid to let it heat up.
  6. Chop your oyster mushrooms into strips lengthwise to showcase their beautiful shape and toss into a large bowl.
  7. Drizzle with your extra virgin olive oil and a sprinkle of salt and pepper.
  8. Grill your mushrooms for roughly 10 minutes each side checking occasionally to avoid over charring.
  9. Once mushrooms are a golden brown colour remove from grill and plate.
  10. Drizzle with garlic herb sauce and enjoy!

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