Grilled Shiitake Mushrooms with Soy-Sesame Glaze

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From the Chef

John J. Griffin, CEC, CEPC

“This dish is a showcase for our local Shiitake mushrooms. Customers appreciate the earthy flavor of the mushrooms, with the sweet and tangy glaze. This is perfect as a side dish, by itself, or as an accompaniment to many other unrelated dishes. This is a Vegan dish, and by using Tamari instead of Soy Sauce, it can be made gluten free.”

Ingredients

8 oz Kikkoman Soy Sauce
4 oz Water
4 oz Corn Oil
4 oz Tahini Paste
1 oz Sesame Oil
1 oz Garlic, fresh minced
1 oz Fresh Ginger, minced
To Taste Red Pepper Flakes (optional)
5 pounds Shiitake Mushrooms
1 pound Scallions
2 oz Sesame Seeds, toasted

Instructions

Combine all the ingredients for the glaze. Keep refrigerated until ready to use. If desired, slice any large mushroom caps in half.

Add the mushrooms and green onions to the glaze and marinate for at least 15 minutes or up to 1 hour.

Remove the mushrooms and green onions from the glaze, letting the excess drain away.

Grill the mushrooms and green onions on a preheated grill until they are marked on all sides and cooked through, about 2 minutes on each side.

Scatter with the sesame seeds and serve immediately.

Note: 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.

Yield

20 servings

Tags

Vegetarian

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Association of Nutrition & Foodservice Professionals