Best Grilled Shiitake Oak Mushrooms Recipes

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GRILLED SHIITAKES WITH GINGER AND SCALLIONS



Grilled Shiitakes with Ginger and Scallions image

Provided by Chris Schlesinger

Categories     Ginger     Mushroom     Side     Vegetarian     Quick & Easy     Backyard BBQ     Summer     Grill/Barbecue     Healthy     Low Cholesterol     Vegan     Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 10

1 1/2 tablespoons dry Sherry
1 tablespoon soy sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons rice vinegar (not seasoned)
1/2 teaspoon sugar
2 1/2 tablespoons vegetable oil
1 1/2 lb large fresh shiitake mushrooms (3 inches wide), stems cut off and discarded
1/2 teaspoon salt
1/2 teaspoon black pepper
2 scallions, cut into very thin strips (2 inches long)

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
  • While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved.
  • Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined.

GRILLED SHIITAKE WITH PONZU



Grilled Shiitake With Ponzu image

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

Provided by Hiroko Shimbo

Time 45m

Yield Serves 4 as a side dish

Number Of Ingredients 9

3 Tbsp. komezu (rice vinegar)
2½ Tbsp. mirin
2 Tbsp. yuzu juice (or substitute lemon juice)
5 Tbsp. shoyu (soy sauce)
6 Tbsp. dashi
16 large fresh shiitake mushrooms, preferably donko
About 3 Tbsp. sake
⅓-½ cup grated daikon
1 yuzu or lemon rind, julienned (for garnish)

Steps:

  • First, make the ponzu dressing. In a small saucepan, combine rice vinegar, mirin, yuzu juice, shoyu, and dashi, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store ponzu dressing in the refrigerator in a covered container for up to a week.
  • Clean the mushrooms with a moist cotton cloth. Cut away and discard the stems. Heat a broiler or grill.
  • Place the mushroom caps on a broiler pan or grill rack, gill side down if you're using a broiler or gill side up if you're using a grill. Place the pan or rack close to the heat. Cook the mushrooms until the tops of the caps are dry. Turn over the mushrooms, and cook them until the insides become wet with the mushrooms' own juice. If you're using a grill, turn over the mushrooms again. Spoon ½ teaspoon sake into each cap. Cook the mushrooms until the sake is bubbling.
  • Serve the mushrooms garnished with grated daikon and yuzu or lemon rind strips, and accompanied with ponzu dressing on the side.

GRILLED FLANK STEAK WITH SHIITAKE MUSHROOMS



Grilled Flank Steak With Shiitake Mushrooms image

This recipe comes from an October 1985 issue of Bon Appetit. It was in an article that featured "Carefree Party Menus".Marinate the steaks for 24 hours for best flavor and use either fresh or substitute 4 ounces of dried shiitake mushrooms. (Soak in hot water to cover 30 minutes,drain and squeeze out excess moisture and discard hard cores.) Marinating time is not included in prep time.

Provided by Leslie in Texas

Categories     Steak

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

2 (1 1/4-1 1/2 lb) flank steaks, fat trimmed
1/2 cup soy sauce
1/2 cup oriental sesame oil
1/2 cup soy sauce
3 tablespoons red wine vinegar
fresh ground pepper
2 medium garlic cloves, crushed
1 lb fresh shiitake mushroom, discard stems
3 tablespoons unsalted butter
3 tablespoons vegetable oil
2 cups unsalted beef stock (or more)
4 teaspoons Dijon mustard
4 teaspoons coarse grain mustard
1/2 cup heavy cream
salt & freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil

Steps:

  • Steaks;.
  • Place steaks in non aluminum pan (or ziploc bag) .
  • Whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
  • Pour over steaks, turning to coat all sides.
  • Cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
  • Mushroom Sauce:.
  • Reserve 6 2-inch diameter mushrooms for garnish.
  • Cut remaining into 1/2-inch-wide strips.
  • Melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
  • Add mushroom slices and stir 3 minutes.
  • Mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
  • Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
  • Stir in cream and boil until sauce coats spoon, about 3 minutes.
  • *This can be prepared 1 day ahead. Chill sauce and reserved mushrooms separately.
  • Prepare barbeque grill (high heat). Steaks can also be cooked in broiler.
  • Remove steaks from marinade and arrange on grill rack.
  • Cook about 4 minutes per side for medium-rare.
  • Transfer to platter and let rest 5 minutes.
  • Reheat sauce over low heat, stirring occasionally.
  • Melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
  • Add reserved mushroom caps and cook until heated through, about 2 minutes per side.
  • Drain mushroom caps on paper towels.
  • Cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
  • Thin sauce with additional stock if desired and ladle half of sauce in center of platter.
  • Arrange mushroom caps in 2 clusters on platter edge.
  • Serve immediately, passing remaining sauce separately.

Nutrition Facts : Calories 770.3, Fat 58.5, SaturatedFat 19.9, Cholesterol 125, Sodium 3286.3, Carbohydrate 15.3, Fiber 2.1, Sugar 4.5, Protein 47.4

GRILLED SHIITAKE MUSHROOMS ON ARUGULA



Grilled Shiitake Mushrooms on Arugula image

Make and share this Grilled Shiitake Mushrooms on Arugula recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

12 shiitake mushrooms, 1 1/2 to 2 inches across
2 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons olive oil, about 1/2 pound
4 teaspoons roasted sesame seeds
2 teaspoons sugar
1 bunch arugula, stems removed

Steps:

  • Prepare the seasoning sauce by combining the soy sauce, sesame oil, olive oil, and sugar. Can be prepared up to a week ahead.
  • Preheat the broiler.
  • Wash the arugula and spin dry. Clean the mushrooms and remove the stems. Place them cup side up on a broiling rack.
  • Brush the seasoning sauce on the mushroom caps. Position the rack 4-6 inches from the heat and broil until the mushrooms look brown and crusty, 2-3 minutes.
  • Immediately place the mushrooms on top of the arugula. Pour the small amount of seasoning sauce that's left in the pan over the arugula.
  • Sprinkle with the roasted sesame seeds and serve.

GRILLED SHIITAKE (OAK MUSHROOMS)



Grilled Shiitake (Oak Mushrooms) image

Provided by Craig Claiborne

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

12 large fresh shiitake mushrooms
3 tablespoons light soy sauce
3 tablespoons lemon juice
2 teaspoons mirin (see note)
2 teaspoons finely chopped scallions
1/4 teaspoon Japanese powdered chili mixture (hichimi togarashi) or more to taste

Steps:

  • Preheat charcoal or gas-fired grill.
  • Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
  • Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams

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