Ingredients:
2 tbls. fresh orange juice
1 tbls. fresh lemon juice
2 tsp. red wine vinegar
6 tbls. olive oil
2 lbs. large oyster mushrooms, stems trimmed
½ tsp. coarse sea salt (preferably Sicilian)
Special equipment: a perforated grill sheet

Directions:
Whisk together juices, vinegar and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 mintues, then reduce heat to moderately high.
Grill mushrooms in three batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.

Cook’s Notes:
If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.
If you are unable to grill outdoors, mushrooms can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat, turning frequently, about 5 minutes per batch.
Makes 10 servings.

Ingredients:
5-10 small, low starch potatoes such as Yukon Gold
3 raw beets
3-4 carrots
1 lb. Dave and Dee’s Oyster Mushrooms
2-3 small yellow squash or zucchini
1-2 medium onions
Olive Oil
Cracked Sea Salt and Pepper to taste

Directions:
Wash and peel carrots, beets, and onions and cut into bite-sized pieces (a large dice).  Wash and dice potatoes and squash/zucchini as well, and toss all vegetables together in a large bowl.  Add a couple of tablespoons of olive oil, salt and pepper to taste, and toss again until well-coated.

Preheat oven to 400 degrees.

Tear the oyster mushrooms off the root and toss them lightly in with the rest of the vegetables until coated with oil.  Lay the vegetables in a single layer on a cookie sheet (you may need two cookie sheets to ensure your vegetables aren’t piled on top of each other).  Cook in the oven for 45 minutes to an hour, or until vegetables are tender and starting to caramelize.  IMPORTANT: Turn the vegetables every 15 minutes and resalt as needed during cooking.