Dried Matsutake Recipes

GRILLED MATSUTAKE MUSHROOMS

Grilled Matsutake Mushrooms image

Shiitake mushrooms can be used in place of the matsutake, which are sometimes difficult to find.

Provided by Martha Stewart

Number Of Ingredients 5

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

Steps:

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.

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