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Recipe

Grilled Maple-Tamari Shiitake with Noodles and Asian Greens

Servings: 4

You can grill the mushrooms in advance; they’re just as good (if not better) at room temperature. Any mix of Asian greens will do here. I love tatsoi and mizuna. If you can’t find somen noodles, use a long, thin Italian pasta such as linguini fini or spaghetti. (Soba or udon noodles are too heavy for this dish.)

Ingredients

For the mushrooms

  • 3 Tbs. pure maple syrup
  • 1/4 cup reduced-sodium tamari
  • 2 Tbs. peanut or vegetable oil
  • 1 Tbs. plus 2 tsp. toasted sesame oil
  • 1 Tbs. plus 1 tsp. chopped fresh ginger
  • 1 Tbs. plus 1 tsp. chopped garlic
  • 3/4 lb. (12 extra-large) shiitake mushrooms, stems removed

For the noodles

  • ¼ cup vegetable or grapeseed oil
  • 1 Tbs. minced garlic
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. finely grated lime zest
  • Kosher salt
  • 4 oz. thin somen noodles (or thin pasta such as linguini fini or spaghetti)
  • 2 tsp. fresh lime juice
  • 4 cups (2 oz.) baby Asian greens, such as mizuna, tatsoi, purple mustard, or a mix
  • 4 lime wedges

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 240
  • Fat (g): 26
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 105
  • Sodium (mg): 540
  • Carbohydrates (g): 25
  • Fiber (g): 8
  • Sugar (g): 7
  • Protein (g): 28

Preparation

Grill the mushrooms

  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire. If you have a grill topper or basket, put it on to heat up with the grill. If you don’t have a grill topper, scrape the grill grate clean, and rub with a bit of oil. In a wide, shallow bowl, combine the syrup, tamari, oils, ginger, and garlic. Add the shiitake, and toss. Marinate, stirring and tossing occasionally, while the grill heats (or about 20 minutes—don’t marinate for much longer than 30 minutes).
  • Arrange the mushrooms stem side up directly on the grill grate or grill topper or basket. Cover the grill, and cook until the bottoms of the mushrooms are darkened or well marked, 3 to 5 minutes. (Do not disturb them for the first few minutes, or they might tear.) Turn them over, and cook until the stem side is golden, 2 to 3 minutes more.

Make the noodles

  • In a small saucepan over medium heat, combine the oil, garlic, and pepper flakes. Bring the oil to a simmer, stirring constantly, until the garlic is sizzling. Cook, stirring gently, just long enough to infuse the oil, 30 to 60 seconds, but don’t brown the garlic. Remove the pan from the heat, let the oil cool for a minute, then stir in the zest and a big pinch of salt.
  • Cook the noodles in well-salted boiling water according to package directions. Drain in a colander, and let them sit, tossing occasionally, until they are somewhat dry. Transfer the noodles to a medium bowl. Season the noodles with 2 big pinches of salt, and toss with about 1-1/2 Tbs. of the chile oil, including the garlic bits. In a separate medium bowl, whisk 1 Tbs. of the chile oil, the lime juice, and a pinch of salt. Add the greens and a good pinch of salt to the bowl, and toss to coat.
  • Arrange the greens on four plates or in shallow serving bowls. Divide the noodles and mushrooms evenly among the serving dishes, mounding the noodles next to the greens and layering the mushrooms against the noodles. Sprinkle with a little salt, drizzle with more of the chile oil, and garnish with lime wedges for squeezing over the salad. Serve warm or at room temperature.

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