Fungi Perfecti®: mushroom recipes

Paul & Dusty's Killer Shiitake Recipe Once in a while, you come across a simple recipe that elicits enthusiastic exclamations of joy. Recently we came up with one. We get inundated with requests for it. So here it is. Bon appetit! Mix in a bowl the following ratios:
Paul's Version 70% olive oil 15% sesame oil 10% tamari or soy 5% white wine pinch of black pepper 1-2 cloves of crushed garlic	Dusty's Version 1/8 cup olive oil 1/8 cup sesame oil 4-5 tablespoons tamari 2 glugs and 1 splash of white wine
Stir vigorously as the ingredients tend to separate. Set aside. Take a pound of fresh, whole Shiitake mushrooms. Cut the stems from the caps. Place gills facing up. Do not slice mushrooms. (The stems can be dried and used for a soup base or discarded.) Pour the above sauce onto the mushrooms and stir, making sure the gills become saturated with the sauce. In a 350° F oven, bake uncovered for 30-40 minutes. Or you can barbecue on an open grill. The smoky flavor makes it even better. Yum! Serve hot with seafood, rice, pasta or whatever. Unbelievably good.
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