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