Chefs' Recipes

Peter Gilmore’s grilled shiitake mushrooms with umami butter

Butter makes everything better.
Grilled shiitake mushrooms with umami butter

Grilled shiitake mushrooms with umami butter

Ben Dearnley
8
15M
5M
20M

“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

Umami butter

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.

Konbu, dried kelp, is available from Japanese and Asian supermarkets. Drink suggestion by Russ Mills & Amanda Yallop

Notes

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