Chef's Recipes

Peter Gilmore's grilled shiitake mushrooms with umami butter

Peter Gilmore brings out the best flavours of shiitake mushrooms with a small umami tang.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 8
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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."


  • 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


  • 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