Grilled Shiitakes with Ginger and Scallions

If your mushrooms are dirty, allow time for wiping them clean with slightly dampened paper towels before lighting the charcoal.

Makes 4 side-dish servings.

Ingredients 

1 1/2 tablespoons dry Sherry
1 tablespoon tamari sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons rice vinegar (not seasoned)
1/2 teaspoon sugar
2 1/2 tablespoons canola or sunflower oil
1 1/2 lb large fresh shiitake mushrooms (3 inches wide), stems cut off and discarded
1/2 teaspoon salt
1/2 teaspoon black pepper
2 scallions, cut into very thin strips (2 inches long) 

 Preparation 

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)

While coals are lighting, stir together Sherry, tamari, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved.

Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total.

Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined.

 Notes:
• If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
• If you aren't able to find large shiitakes, you can use smaller ones but will need to grill them on a lightly oiled perforated grill sheet to prevent them from falling through the grill rack.