Grilled Matsutake Mushrooms Recipe

Ingredients

10 matsutake mushrooms

1/2 cup low-sodium soy sauce

1/4 cup mirin

1 one-inch piece fresh ginger, finely grated

2 scallions, white and light green part only, thinly sliced

Preparation

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.