Chef Alex Hamilton’s BBQ Lion’s Mane Mushroom with Charred Brassica Slaw

Serves 4


3 large lion’s mane mushrooms

2 tbs (30 mL) neutral oil

2 tbs steak spice

½ cup (120 mL) BBQ sauce

To taste salt and pepper


½ head of broccoli, cut in half

½ head romanesco, cut in half

4 radishes, sliced thinly

1 kohlrabi, peeled and cut into small sticks

2 heads baby or Shanghai bok choy

3 green onions, thinly sliced

2 tbs (30 mL) cold pressed canola oil

To taste salt and pepper


3 Tbs (45 mL) apple cider vinegar

2 tbs chopped dill

2 tbs chopped Italian parsley

2 tbs (30 mL) brassica mustard

1 Tbs garlic powder

To taste salt and pepper


  1. Turn on BBQ and set 3 burners to medium-high heat and one to very low heat.
  2. Trim the lion’s mane of any hard and woody bits from the bottom (reserve for a veggie broth).
  3. Trim any stems from the broccoli and romanesco, peel the kohlrabi of its tough skin and any woody parts, cut bok choy in half.
  4. Brush mushrooms with oil and season liberally with salt and steak spice, allow to marinate for 30 minutes.
  5. Grill mushrooms on medium-high heat part of the grill on all sides and get grill marks, place grilled mushrooms on low side and brush liberally with BBQ sauce.
  6. Brush broccoli, romanesco and bok choy with oil and season with salt and pepper.
  7. Char broccoli, romanesco and bok choy well, turn off BBQ and allow veggies to cool, keep mushrooms warm.
  8. Thinly slice charred vegetables.
  9. Combine dressing ingredients, pour over charred vegetables and mix well.
  10. Serve family style or place some slaw down on the plate, top with warm BBQ mushrooms, spoon on a little more BBQ sauce and enjoy.


Read more about Chef Alex Hamilton here.

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