From “Fast, Fresh & Green,” by Susie Middleton (Chronicle Books). Serves 3-4.
Ingredients
About 1/2pound shiitake mushrooms, stemmed
2 tablespoons low- sodium soy sauce
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon rice wine
1 tablespoon chopped fresh ginger
Directions
Preheat a gas grill to medium. In a shallow dish, arrange the mushroom caps in one layer, stem side up. In a small bowl, whisk together the soy sauce, peanut oil, sesame oil, rice wine and ginger. With a small spoon (like a 1/2-teaspoon 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 of them 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.
