Category:
Main Courses, Side Dishes

Seasons:
March, April, May

Adapted from Japanese Cooking: A Simple Art by Shizuo Tsuji

Take care not to overcook shitakes, or their subtle aroma will disappear and they will be dry. Serve very hot.

Super easy

12 large fresh shitake mushrooms, wiped clean and stems removed
1 Salt
4 tablespoons Ponzu Dressing
1 tablespoons finely chopped green onion

Grilled Shitake Mushrooms with Ponzu Dressing Directions

Salt the mushrooms lightly, then grill them over a hot fire, stem side first, for about 2 ½ minutes per side. (Alternately you can pan fry the mushrooms—cooking them in a skillet in a scant amount of oil for 3 minutes total.)

Cut each cooked mushroom in half; a serving equals 6 halves. Place halves in 4 small dishes and top each with 1 tablespoon of Ponzu Dressing. Garnish with green onions.