Name: Peter Gilmore’s grilled shiitake mushrooms with umami butter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 8 large or 16 small shiitake mushrooms; Grapeseed or olive oil, for brushing; Umami butter; 40 gm unsalted butter, softened; 3 gm dried konbu, finely ground in a spice grinder (see note) (6cm-square piece); ¼ dried shiitake mushroom, finely ground in a spice grinder; 1 tsp roasted sesame seeds; ¼ tsp fish sauce; ¼ tsp finely grated lemon rind; ¼ tsp white (shiro) miso paste

Peter Gilmore’s grilled shiitake mushrooms with umami butter

Butter makes everything better.

Serves 8

Prep

15M

Cook

Total

20M

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“I love the texture and flavour of shiitake mushrooms,” says Gilmore. “If you can’t find good shiitakes, then use large Swiss brown or flat mushrooms.”

Ingredients

8 large or 16 small shiitake mushrooms

Grapeseed or olive oil, for brushing

Umami butter

40 gm unsalted butter, softened

3 gm dried konbu, finely ground in a spice grinder (see note) (6cm-square piece)

¼ dried shiitake mushroom, finely ground in a spice grinder

1 tsp roasted sesame seeds

¼ tsp fish sauce

¼ tsp finely grated lemon rind

¼ tsp white (shiro) miso paste

Method

Main

1.Heat a barbecue (20-30 minutes), or prepare a wood or coal fire, burning coals down to hot embers (1-1½ hours).

2.For umami butter, place butter in a bowl with ¾ tsp ground konbu, ¼ tsp ground shiitake (you may have a little remaining) and remaining ingredients, and mix well.

3.Discard tough stems from mushrooms, brush with oil, season with salt and grill over high heat, turning occasionally, until golden brown and tender (4-6 minutes).

4.To serve, arrange hot mushrooms on a platter gill-side up and top each with a teaspoonful of umami butter.