Grilled Shiitake Mushrooms
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- 1/4 cup of lime juice
- 1/4 cup of coconut oil
- 1 lb of whole shiitake mushrooms
- pinch of salt (to your taste)
- pinch of pepper (to your taste)
- 1/2-1 clove garlic/equal amount of chives)
1)Remove woody stems from the mushrooms and keep for soup stocks (they can be frozen), remove dirt from the caps and set aside. Squeeze juice from fresh limes into a bowl.
2)Add similar amount of oil, emulsify liquids with a fork, add salt & pepper.
3)Stir in finely chopped garlic or chives to taste.
4)Arrange the caps on water-soaked skewers (piercing across the caps NOT through the middle (like a stack of 45's).
5)Generously brush the emulsion onto both sides of the caps.
6)Cook as you wish until done.