My favourite mushrooms for cooking on the barbecue are the meaty ones: porcini, king oyster or big flat portobellos. You need firm, sturdy fungi to stand up to the heat of the charcoal and develop a crust while staying juicy inside – rather like a good piece of meat.
Recipes extracted from Grill Smoke BBQ by Ben Tish (Quadrille £25) Photography: Kris Kirkham
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