The mushrooms:
8 ounces (about 12) medium to large fresh shiitake mushrooms
8 ounces (about 12) oyster, cepe, maitake, or other available wild mushrooms
10-12 scallions, trimmed and cut into 1 1/2-inch lengths
The Teriyaki Dressing:
1/2 cup soy sauce
1/3 cup rice wine or sake
3 tablespoons water
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 1/2 tablespoons minced fresh ginger
About 16 to 20 bamboo skewers, soaked in water for 1 hour


1. Trim the stem ends of the mushrooms, rinse lightly, and drain thoroughly. If the mushroom caps are large, cut in half. Thread 2 mushrooms and 3 scallion sections alternately onto each skewer, starting and ending with the scallions. Arrange the skewered vegetables on a cookie sheet.
2. Prepare the dressing: Combine the ingredients in a saucepan. Heat until boiling and stir to dissolve the sugar. Use one-third to liberally brush the mushrooms and scallions thoroughly with the sauce. Pour the remaining two thirds into a serving bowl.
3. Prepare a medium-low fire for grilling and place the grill 3 to 4 inches from the heat. Arrange the skewered mushrooms and scallions on the grill and cook, turning frequently, for about 4 or 5 minutes, or until golden brown and slightly crisp at the edges. Arrange on a serving platter.
4. Serve with the warm teriyaki dressing for dipping.
Nina Simonds writes that the “smoky, juicy flavor” of these simply dressed mushrooms is “almost better than grilled meat.” Simonds, an expert on food as medicine, writes that the mushrooms used in the recipe are believed to bolster the immune system, be anti-tumoric, and decrease cholesterol in the blood. Chinese doctors claim that they promote good health if eaten on a regular basis.
Grilled Wild Mushrooms wi
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