Charcoal Grilled Shiitakes

These grilled shiitakes have a habit of disappearing off the platter before the steaks are even done.

A quick 5-minute marinade of olive oil, soy sauce, crushed garlic, fresh rosemary, and just a teaspoon of maple syrup coats the caps with a salty-sweet glaze that caramelizes over the coals.

Grill them until the edges curl and char, and you get something meaty, smoky, and deeply savory that even the most committed carnivore at the table will reach for.

A drizzle of sesame oil before serving adds a warm, nutty finish.

Pro Tips

• Remove and discard the stems. Shiitake stems are tough and woody, and they won’t soften on the grill.
• Use a grill basket or skewer the caps if they’re small. Nobody wants to lose mushrooms through the grate.
• Don’t overcrowd. The caps need direct contact with the heat to get those charred edges.
• The maple syrup is subtle but key. It helps the marinade caramelize and gives the mushrooms a faint sweetness that rounds out the soy and garlic.