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