A version of these delicious mushrooms first appeared in Fast, Fresh, and Green (my first cookbook) and they have been reappearing ever since! (This one comes from Simple Green Suppers, my fourth book.) They are so delicious, easy, and versatile (I use them with noodles, on grilled naan and pizza, in salads and more), that they’ve just become a staple. These days I especially love to use Martha’s Vineyard Mycological’s meaty fresh  shiitakes in this recipe.  If you don’t have a grill, you can broil these on a baking sheet. Choose the largest shiitake caps you can find—smaller ones can fall through grill grates or overcook.

Makes about 20 grilled mushrooms

2 tablespoons maple syrup 
2 tablespoons low-sodium tamari
1 tablespoon peanut or vegetable oil
2 teaspoons roasted sesame oil
1 tablespoon chopped fresh ginger
2 teaspoons chopped fresh garlic
8 ounces (about 20 large) shiitake mushrooms, stems trimmed

1. Heat a gas grill to medium. Scrape the grill grates clean. If you have a grill-topper and want to use it, put it on to heat up with the grill.

2. Combine the maple syrup, tamari, peanut or vegetable oil, sesame oil, ginger, and garlic in a wide, shallow bowl. Add the shiitake caps and toss. Let sit, stirring and tossing frequently, while the grill heats (or about 20 minutes—don’t marinate for much longer than 30 minutes). (Don’t worry if it doesn’t look like quite enough marinade — it will be as the mushrooms will give off a bit of liquid as they sit. Just remember to toss them so that they’re well-coated.

3. Arrange the mushroom caps, stem side up, directly on the grill grate (or on a grill topper). Cover the grill and cook until the bottom of the mushrooms are darkened or well-marked on the bottom, about 3 to 4 minutes. (Try not to disturb them for the first few minutes or they might tear.) Turn them over (I like to use tongs) and cook until the bottom side is just golden, 1 to 2 minutes more.