Grilled Shiitake Mushrooms with Chile and Thyme

1 lb. shiitake mushrooms, stems removed

1/2 cup olive oil

3 Tbsp. thyme leaves

2 serrano chiles, stemmed and thinly sliced crosswise

Kosher salt

Lemon wedges, for serving

Flaky sea salt

Light a grill to medium-high.  In a large bowl, toss the mushrooms with the olive oil, thyme, and chiles until evenly coated.  Season with kosher salt and then remove the mushrooms from the oil.  Grill the mushrooms, flipping once, until lightly charred and tender, about 3 minutes.

Return the mushrooms to the bowl of oil and chiles and toss again until evenly coated.  Spread out the mushrooms on a serving platter with lemon wedges and sprinkle with sea salt before serving.

Bon Appetit - August 2014