Broiled Shiitake Mushrooms

​My folders, my cookbooks, and my drawers are full of recipes that are dear to me. They help me find and create dishes for my family and friends. They are the backbone of my cooking — my memory. My blog is an attempt to somewhat organize and compile my favorite recipes.

Food is nourishment, it sustains our body and gives us energy. Many of us have made decisions about which foods are best for us. I always love any kind of mushrooms—chanterelles are my favorite, but I think shiitake mushrooms are healthier for me.

Broiled shiitake salad with baked tofu, mixed greens , and feta cheese.

Years ago, I saved this recipe for broiling shiitake mushrooms which was printed in our local newspaper. I have made them many times because I love the meaty, chewy flavor of the broiled mushrooms. They are great to use on salads, especially with arugula. Put the grilled mushrooms on a bed of arugula or mixed greens and use the warm juice as a dressing and you have a delicious salad!  When I don't use the mushrooms right away, I keep them in the refrigerator as a healthy snack. Once you make these, trust me, they will be a staple of your diet, if you like mushrooms.

The original recipe calls for roasted sesame seeds as a garnish. 

Print Recipe

Ingredients:

2 TBS tamari or soy sauce
2 TBS Oriental sesame oil 
2 TBS olive oil
2 tsp. sugar 
12 shiitake mushrooms

Directions:

Combine the tamari sauce, sesame oil, olive oil and sugar. 

Preheat the broiler.

Clean the mushrooms and remove the stems.  Place them cap side up on a baking dish.  Brush dressing on the mushroom caps. Position the dish 4-6 inches from the heat. Broil until the mushrooms look brown and crusty, 2-3 minutes. They cook very quickly so keep an eye on them.  Keep the mushrooms with all the juices in a glass container or use them right away in a salad.  I made a salad with mixed greens, baked tofu, and some feta cheese. I used the warm juice from the mushrooms as salad dressing and I squirted some balsamic vinegar reduction over the salad.

Guten Appetit!
by©sunnycovechef