Grilled Shiitake Mushrooms INGREDIENTS • 4 ounces shiitake mushrooms, cleaned and stems removed (about 1-1/2 cups) • 1 tablespoon olive oil • 1/8 teaspoon salt • 1/4 cup Parmesan shavings or 1 tablespoon grated Parmesan INSTRUCTIONS If you don’t have a vegetable grilling rack, you can thread the mushrooms on skewers for easy outdoor grilling. Place several on each skewer. Great as an appetizer. Preheat rack for outdoor grill or broiler. Lightly brush both sides of shiitakes with olive oil. Place mushrooms, round side up, on vegetable grill rack or in broiler pan; sprinkle with salt and top with cheese. Cook until shiitakes are hot and cheese is melted, about 5 minutes. Serve immediately. Yield: 6 to 8 mushrooms ---------------------------------------- Grilled Shiitake Mushrooms with Soy-Sesame Glaze Makes 10 servings Soy-Sesame Glaze 4 fl oz/120 mL soy sauce or tamari 2 fl oz/60 mL water 2 fl oz/60 mL peanut or corn oil 2 oz/57 g tahini paste 1/2 fl oz/15 mL sesame oil 1 tbsp/9 g minced garlic 2 tsp/3 g minced ginger 1/2 tsp/1 g red pepper flakes (optional) 2 lb 8 oz/1.13 kg shiitake mushrooms 10 green onions 3/4 oz/21 g toasted sesame seeds 1. Combine all the ingredients for the glaze. Keep refrigerated until ready to use. If desired, slice any large mushroom caps in half. 2. Add the mushrooms and green onions to the glaze and marinate for at least 15 minutes or up to 1 hour, 3. Remove the mushrooms and green onions from the glaze, letting the excess drain away 4. Grill the mushrooms and green onions on a preheated grill until they are marked on all sides and cooked through, about 2 minutes on each side. 5. Scatter with the sesame seeds and serve immediately. NOTE Once grilled, the mushrooms can be returned to the marinade, allowed to cool to room temperature, and added to salads or other dishes as a garnish. ------------------------------- Grilled Shiitake Mushrooms On Japanese Greens Category: Japanese_Foods Rating: 0 Contributor: admin Ingredients 1/2 c extra virgin olive oil 1/2 c canola oil 4 cloves garlic -- peeled and 1 crushed 4 tb balsamic vinegar 8 sprigs fresh thyme 8 sprigs fresh oregano 18 lg shiitake mushroom caps 6 generous handfuls of mixed 1 greens 1 salt and freshly ground 1 pepper Instructions In a shallow bowl, mix together oils, garlic and 2 tablespoons of vinegar. Crush the herbs gently between fingers to release flavor, and add to marinade. Marinate for 1 hour. Heat grill to medium. Lightly salt and pepper mushrooms and grill them gill side down for 2 to 3 minutes more. Strain marinade and add the remaining vinegar. Season to taste. Add mixeed greens and mushrooms, toss lightly to coat and serve immediately. ------------------------------------------ “This oriental morsel has crossed borders to establish its tasty versatility.” 500g fresh shiitake mushrooms 50g butter 3 tbsp minced eschalots 250ml chicken or vegetable stock 1/3 cup of dry red wine 2 tsp rosemary, finely chopped Salt and pepper Author: Steve Manfredi Photo: Jennifer Soo Saturday August 4, 2007 Modern, Quick, Healthy, Wheat free, Nut free, Egg free, Side dish Shiitake go with any ingredient you would normally use with button mushrooms, though they have more flavour. Use them in a risotto instead of, or even as well as, porcini. Slice them into some fried onion and garlic and simmer until they're cooked. Splash them with a little white wine, add parsley, season and toss them through pasta. Method Trim the tough stem-ends of each mushroom but keep the caps whole. Heat the butter in a pan and add the eschalots, frying gently until transparent. Add the mushrooms and fry gently until just softened. Add the stock and simmer until it has evaporated. Add the wine and stir constantly until it has completely evaporated. Add the rosemary and season with salt and pepper. Serve as an accompaniment to meats or as a side dish to a main meal. Serves 4. E-mailPrintIncrease text sizeDefault text sizeTag this in del.icio.usRSS