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Categories:
sherry soy sauce fresh ginger rice vinegar sugar vegetable oil shiitake mushrooms salt black pepper scallions
Viewed: 55 - Published at: 6 years agoIngredients
- 1 1/2 tablespoons dry Sherry
- 1 tablespoon soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons rice vinegar (not seasoned)
- 1/2 teaspoon sugar
- 2 1/2 tablespoons vegetable oil
- 1 1/2 lb large fresh shiitake mushrooms (3 inches wide), stems cut off and discarded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 scallions, cut into very thin strips (2 inches long)
Method
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- When you can hold your hand there for 1 to 2 seconds;
- 3 to 4 seconds;
- 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved.
- Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined.
