Doctor's Review: Medicine on the Move

October 18, 2017

© Ben Fink

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Sesame-Ginger Marinated Grilled Shiitakes

The marinating time in this recipe is short, so you can heat your grill while you’re prepping. Buy your shiitakes from a bulk bin, so that you can pick out the biggest ones. Large or medium caps are best for grilling; the little ones tend to fall through the cracks.

8-9 oz. (225-255 g) large shiitake mushrooms, stemmed
2 tbsp. (30 ml) low-sodium soy sauce
1 tbsp. (15 ml) peanut oil
1 tbsp. (15 ml) sesame oil
1 tbsp. (15 ml) rice wine
1 tbsp. (15 ml) chopped fresh ginger

Preheat a gas grill to medium. In a shallow dish, such as a medium-sized baking dish, arrange the mushroom caps in one layer, stem side up.

In a small bowl, whisk the soy sauce, peanut oil, sesame oil, rice wine and ginger. With a small spoon (like a ½-teaspoon/2.5-ml measure), spoon some marinade over each cap, distributing the marinade as evenly as possible. Let sit for 10 minutes, and then toss to coat the cap side before grilling.

Arrange the caps, stem side up, directly on the grill grate. Drizzle any leftover marinade on top if you like. Cover and cook until the caps are darkened or well marked on the bottom, 3 to 4 minutes. Turn over and cook just until the other side is marked, 2 to 3 minutes. Serve these right away on their own or use them as an ingredient in a salad or sandwich. Serves 3 to 4.

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