Grilled Matsutake Mushrooms Recipes

GRILLED MATSUTAKE MUSHROOMS

Steps:

• Gently clean the mushrooms with a mushroom brush or paper towel. Trim tough stem ends, and discard. Cut the mushrooms lengthwise into 1/4-inch-thick slices, keeping the cap and stem attached.
• In a medium bowl, whisk together the soy sauce, mirin, and ginger. Add the mushrooms, and let stand at room temperature 30 minutes.
• Heat grill to medium-hot. Grill mushrooms in batches until they are golden and start to curl, 2 minutes per side.
• In a small saucepan, bring soy mixture to a simmer over medium heat; cook until reduced and almost syrupy, 5 minutes. Remove from heat, and toss with grilled mushrooms. Transfer to a serving bowl. Sprinkle with scallions just before serving.

GRILLED MAITAKE MUSHROOMS

Steps:

• Put the olive oil, soy sauce, scallion whites, garlic, honey, and 2 tablespoons of the wine in a blender and blend until smooth. Season with salt.
• Cut the maitake into slices 1 inch thick. It's important that each slice be attached to the large stem at the bottom; otherwise the slice will fall apart and be hard to handle on the grill. To avoid this problem, simply pick up the mushroom and look at where the stem is. Turn the mushroom on its side while gently slicing, making sure the connection between the frilly part of the mushroom and the stem stays intact. Place the slices in a shallow rimmed dish and coat them with the marinade. Cover and refrigerate overnight.
• Heat a grill until it's very hot and arrange the maitakes on the grill, reserving the marinade. Press the slices with a metal spatula to form grill marks, and brush them with some of the reserved marinade. Grill for 3 minutes, then turn and press down with the spatula again. Brush with some of the remaining marinade and grill for 2 minutes more. Set the maitakes aside.
• Heat a sauté pan over high heat and add the reserved marinade and the remaining 3 tablespoons white wine. Bring to a boil and reduce for a few minutes, until the sauce coats the back of a spoon.
• To serve, arrange a bed of watercress on four individual plates. Slice the maitakes into a few pieces and divide among the plates, arranging them on top of the watercress. Season with salt and pepper. Spoon the sauce over the mushrooms and garnish with the scallion greens.