PREPARE THE MARINADE & MUSHROOMS1.
In a large bowl, combine the 4 cups (960 ml) of water, salt, sugar, lemon juice, and grated garlic.
Whisk until the salt and sugar are dissolved. 2. Clean the king oyster mushrooms and trim the ends.
Slice the stems into 1-inch / 2. 5cm thick rounds. Lightly score the tops of each round in a crosshatch pattern. 3.
Add the mushroom pieces to the marinade, ensuring they are submerged.
Let them marinate at room temperature for 1 hour. MAKE THE HOT PEPPER DRIZZLE4.
While the mushrooms marinate, combine the water, oil, sugar, lime juice, and chopped chiles in a small saucepan.
Bring to a boil, then reduce heat and simmer for 10 minutes. 5.
Remove from the heat and carefully puree with a hand blender until smooth.
Set aside. MAKE THE DRESSING6.
In a separate bowl, combine the olive oil, cilantro, bell pepper, scallions, lemon juice, zest, and chives.
Season with salt and pepper to taste, and set aside.
GRILL & SERVE7.
Heat a grill to medium.
Make sure the grates are clean and lightly oiled. 8.
Drain the mushrooms and discard the marinade.
Pat them dry and brush lightly with canola or vegetable oil. 9.
Grill the mushrooms over direct heat for about 4-5 minutes on each side, until tender and nicely charred. 10.
Remove the mushrooms from the grill and immediately place them in a large bowl with the Cilantro-Lime Dressing.
Toss to coat, place on a platter, and drizzle to your heat tolerance with the Hot Pepper Drizzle.
Don't skip scoring the mushrooms in a diamond pattern. This not only looks beautiful but creates more surface area to soak up the marinade and get a perfect char.
