Grilled shiitake mushrooms with soy-sesame glaze

• 675 g (11/2 lbs) shiitake mushrooms
• 4 scallions, left whole
• Soy-Sesame Glaze (recipe follows)
• 15 ml (1 tbsp) toasted sesame seeds

• 50 m ( 1/4 cup) soy sauce or tamari
• 50 ml ( 1/4 cup) water
• 50 ml ( 1/4 cup) peanut or corn oil
• 30 ml (2 tbsp) tahini paste
• 5 ml (1 tsp) dark sesame oil
• 5 ml (1 tsp) minced garlic
• 5 ml (1 tsp) minced ginger
• 1 ml ( 1/4 tsp) crushed red pepper (optional)
• Combine all ingredients for the glaze. Keep refrigerated until ready to use.
• Wipe the mushroom caps with a soft cloth to clean. If desired, slice large caps in half. Add the mushrooms and green onions to the glaze and marinate at least 15 minutes or up to 1 hour.
• Remove the mushrooms and green onions from the glaze, letting the excess drain away. Grill mushrooms and green onions on a preheated grill or broiler until they are marked on all sides and cooked through, about 2 minutes on each side. Scatter with sesame seeds and serve at once. Notes: 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.

Other Sheltowee Farm Recipes: