Grilled Hen of the Woods Mushrooms with Ginger-Soy Vinaigrette
Grilled hen of the woods with a zippy ginger vinaigrette.
By themselves, a 4-6 ounce cluster will feed a person as a vegetarian entree. Serve these with a little steamed rice (or wild rice), extra vinaigrette on the side, sliced scallions, chopped cilantro, and toasted sesame seeds. Serves 2.
Prepare a wood fire. When the embers are nice and hot, about 30 minutes, rub the grill grates with the oiled rag, then grill the hens, turning every few minutes to brush them with the vinaigrette.
Make sure not to put too much vinaigrette on the hen steaks or the grill can flare.
When the mushrooms are completely cooked through and caramelized, remove and serve with some of the vinaigrette on the side.
Vinaigrette
Put all ingredients in a blender except the sesame oil.
Puree the mixture on medium speed, drizzling in the oil to reduce friction and help everything get smooth.
Transfer the vinaigrette to a labeled, dated container and refrigerate until needed.
Notes
This treatment is good with different mushrooms that can be cooked in large pieces on a grill. Lions mane, chicken of the woods mushrooms, and clusters of oyster mushrooms all make good substitutes.