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uh....Looks like 800 degrees at my start of vortex wing cooking....

they had a different texture than a white/portabello mushroom. Not as firm. I think I will dehydrate them and save them for soup or chicken casserole.

I ended up sauteing them in butter, with fresh garlic and onions....avoided the tough stalks, it was ok. Wife didn't care for them much, wanted them cut up and smaller. I have another mess of them to try later this week. We'll see how that goes. She actually prefers my stuffed portabella...

Any one grill up oyster mushrooms? A co worker brought in a gallon zip lock bag full of oyster mushrooms. (I usually grill stuffed portobella's in a lodge pan) Just checking to see if any ideas out there. Thanks, Steve

I ordered and have been using the killagrilla grate and the shelf. Thick and beefy. American made