Peter Gilmore's grilled shiitake mushrooms with umami butter


"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."

You'll need

8 large or 16 small shiitake mushrooms Grapeseed or olive oil, for brushing   Umami butter 40 gm unsalted butter, softened 3 gm (6cm-square piece) dried konbu, finely ground in a spice grinder (see note) 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

  • 01
  • Heat a barbecue (20-30 minutes), or prepare a wood or coal fire, burning coals down to hot embers (1-1½ hours).
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • To serve, arrange hot mushrooms on a platter gill-side up and top each with a teaspoonful of umami butter.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Additional Notes

Konbu, dried kelp, is available from Japanese and Asian supermarkets.

Featured in

Jun 2016

You might also like...

Roasted carrots with feta, almonds and sherry caramel

recipes

Stracciatella with lemon and orange

Chirashi zushi

recipes

Kensington Street Social's kale with pear and bottarga

Grilled marron with citrus butter, flowers and herbs

recipes

Grilled wagyu rump cap

Peter Gilmore's smoky chestnut soup

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×