"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."
Peter Gilmore's grilled shiitake mushrooms with umami butter
Butter makes everything better.
- 15 mins preparation
- 5 mins cooking
- Serves 8
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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
- 1Heat a barbecue (20-30 minutes), or prepare a wood or coal fire, burning coals down to hot embers (1-1½ hours).
- 2For 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.
- 3Discard 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).
- 4To serve, arrange hot mushrooms on a platter gill-side up and top each with a teaspoonful of umami butter.
Notes
Konbu, dried kelp, is available from Japanese and Asian supermarkets. Drink suggestion by Russ Mills & Amanda Yallop
