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Grilled Matsutake Mushrooms

Shiitake mushrooms can be used in place of the matsutake, which are sometimes difficult to find.

  • Servings: 4

Source: Martha Stewart Living, November 2000


  • 10 matsutake mushrooms
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 1 one-inch piece fresh ginger, finely grated
  • 2 scallions, white and light green part only, thinly sliced


  1. Gently clean the mushrooms with a mushroom brush or paper towel. Trim tough stem ends, and discard. Cut the mushrooms lengthwise into 1/4-inch-thick slices, keeping the cap and stem attached.

  2. In a medium bowl, whisk together the soy sauce, mirin, and ginger. Add the mushrooms, and let stand at room temperature 30 minutes.

  3. Heat grill to medium-hot. Grill mushrooms in batches until they are golden and start to curl, 2 minutes per side.

  4. In a small saucepan, bring soy mixture to a simmer over medium heat; cook until reduced and almost syrupy, 5 minutes. Remove from heat, and toss with grilled mushrooms. Transfer to a serving bowl. Sprinkle with scallions just before serving.

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