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Grilled Maple-Tamari Shiitakes [Vegan, Gluten-Free]

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Grilling Shiitake mushrooms that have been marinated in a maple-tamari sauce only ups the umami factor in an already deeply flavorful vegetable. Plus, the mushrooms then become versatile ingredients: try using them as a topping for grilled naan, serving them in a salad with somen noodles and Asian greens, or folding them into a warm grain salad. 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.

Grilled Maple-Tamari Shiitakes [Vegan, Gluten-Free]


About 20 mushrooms


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


  1. Heat a gas grill to medium heat. Scrape the grill grates clean while the grill is heating up. If you have a grill topper and want to use it, put it on the grill to preheat.
  2. Meanwhile, whisk together the maple syrup, tamari, peanut oil, sesame oil, ginger, and garlic in a wide, shallow bowl. Add the Shiitake caps and toss. Let sit, stirring and tossing occasionally, while the grill heats up, about 20 minutes (but don’t marinate for much longer than 30 minutes).
  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 bottoms of the mushrooms are darkened or well marked, about 3-4 minutes. Try not to disturb them for the first few minutes, or they might tear. Use tongs to turn the mushrooms over, and cook until the other side is just golden, 1-2 minutes more.


From Simple Green Suppers by Susie Middleton © 2017 by Susie Middleton. Photographs © 2017 by Randi Baird. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. www.roostbooks.com





Cook/writer/farmer Susie Middleton is the author of Fast, Fresh & Green; The Fresh & Green Table; and Fresh from the Farm, an NPR top cookbook of 2014. She is the former chief editor and current editor-at-large for Fine Cooking magazine. Susie blogs about cooking and growing vegetables, as well as year-round living on the island of Martha’s Vineyard, on her website Sixburnersue.com. Susie is a columnist for Martha’s Vineyard Magazine and a frequent contributor to Vegetarian Times magazine. She is a blue-ribbon graduate of the Institute of Culinary Education (ICE) in New York, and was chosen as an inaugural member of the ICE Alumni Hall of Achievement,



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