Marinated and Grilled Shiitakes

Lummi Island, Willows Inn, Blaine Wetzel
Marinated and Grilled Shiitakes
Wetzel reinforces the earthy funk of shiitakes by marinating fresh mushrooms in a broth made from dry, before giving them smoked edge with a trip to the grill.Charity Burggraaf

In this simple treatment, chef Blaine Wetzel of The Willows Inn uses a marinade of dried shiitake mushrooms and leftover stems to reinforce the flavor of their fresh counterpart. Cooking note: Please allow 2 hours for marinating

Marinated and Grilled Shiitakes
This simple grilled side dish uses a marinade of dried shiitake mushrooms and leftover stems to reinforce the flavor of their fresh counterpart.
Yield: serves 4
Time: 1 hour, 15 minutes

Ingredients

  • 14 cup plus 2 tbsp. vegetable oil
  • 1 lb. shiitake mushrooms, cleaned, stems reserved
  • 34 cup dried shiitake mushrooms (3/4 oz.)
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Heat 14 cup oil in a 4-qt. saucepan over high. Add stems and cook, stirring, until lightly browned, 2–3 minutes. Add dried shiitakes and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour.
  2. Pour broth through a fine sieve into a bowl and let cool; discard solids. Stir in remaining 2 tbsp. oil and mushroom caps. Cover and marinate at room temperature for 2 hours.
  3. Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Remove mushroom caps from the marinade and grill, top-side down, until they begin to char, 6 minutes. Flip and grill until tender, 1–2 minutes.