Grilled Sesame Mushrooms - BBQ And Grilling Recipes

Shiitake mushrooms have an earthy, woodsy aroma that’s enhanced by grilling. Here, we grill the caps whole and then toss them with a teriyaki-like sauce for a simple side dish. Look for shiitake mushrooms with large caps so they can be grilled right on the grill grate. If you can find only small-capped shiitakes, use a grill screen, grill skillet, or grill wok.

TIMING
Prep: 20 minutes
Grill: 5 to 8 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen, grill skillet, or grill wok (optional)
– Long-handled tongs.

GETTING CREATIVE
– Replace the shiitakes with portobello mushroom caps. Combine all of the ingredients except the mushrooms, scallion greens, and sesame seeds. Let the portobellos marinate in this mixture for up to 6 hours, then grill until tender, 8 to 10 minutes, turning once or twice. Garnish with the scallion greens and sesame seeds.

THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 pound fresh large-capped shiitake mushrooms
2 tablespoons soy sauce
1 tablespoon rice vinegar or dry sherry
½ teaspoon honey
4 teaspoons toasted sesame oil
1 small scallion
3 tablespoons vegetable oil
1 teaspoon minced peeled gingerroot
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
1 teaspoon sesame seeds.

DIRECTIONS
1. Remove the stems from the shiitake mushrooms. Brush the mushrooms clean if dirty in spots.
2. Heat the grill as directed.
3. Combine the soy sauce, rice vinegar, honey, and 2 teaspoons of the sesame oil in a small bowl. Set aside.
4. Cut the scallion in half crosswise, and thinly slice the whiter half. Put the slices in a large bowl. Reserve the green half. Add the remaining 2 teaspoons sesame oil, the vegetable oil, the ginger, and the salt and pepper to the slices in the bowl. Add the mushrooms and toss to coat.
5. Brush the grill grate and coat it with oil. Put the mushrooms directly on the grill grate and cook until they are nicely grill-marked and tender, turning once, 5 to 8 minutes total. If the mushroom caps are small, grill them on a heated, oiled grill screen or grill tray. 6. Remove the mushrooms to a platter and drizzle sparingly with the reserved sauce. Sprinkle with the sesame seeds. Slice the remaining scallion greens lengthwise into thin strips. Arrange the scallion strips on the platter and serve with the remaining sauce.

   

This entry was posted on Wednesday, September 5th, 2012 at 7:59 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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