Recipe: Sesame-Ginger Marinated Grilled Shiitakes In Fast, Fresh & Green, Susie Middleton demonstrates that sometimes a few flavorful gestures are all you need. Among the many outstanding produce books you'll find this year, this one's the sleeper hit.

Recipe: Sesame-Ginger Marinated Grilled Shiitakes

From 'Fast, Fresh & Green'

Fast, Fresh & Green
by Susie Middleton
Paperback, 224 pages
Chronicle Books
List price: $24.95

Serves 3 to 4

I always pop a few of these yummy mushrooms in my mouth before I even get them into the house. If enough survive, I add them to a platter of grilled vegetables, toss them into a spinach or mizuna salad, or serve them with grilled skirt steak or shrimp. They're also good in a steak sandwich.

I keep the marinade very simple for these, so there's nothing subtle about the flavor (as if shiitakes were shy, anyway!) My method for marinating the mushrooms is a little unusual. I lay out the caps and spoon the marinade on top of them. I find this is best for getting the flavor where it needs to go without having to make a lot of marinade. One bit of advice -- if at all possible, buy your shiitakes from a bulk bin, so that you can pick out the biggest ones. Large or medium caps are fine for grilling, but the little ones tend to fall through the cracks (though if they survive, they still taste good!)

The marinating time in this recipe is short, so heat your grill while you're prepping, and you'll soon have a quick side dish or salad ingredient.

8 to 9 oz large shiitake mushrooms, stemmed (yielding 6 to 7 oz)
2 tbsp low-sodium soy sauce
1 tbsp peanut oil
1 tbsp sesame oil
1 tbsp rice wine
1 tbsp chopped fresh ginger

1. Preheat a gas grill to medium.

2. In a shallow dish, such as a medium-size baking dish, arrange the mushroom caps in one layer, stem side up. In a small bowl, whisk together the soy sauce, peanut oil, sesame oil, rice wine, and ginger. With a small spoon (like a 1/2-tsp measure), spoon some marinade over each cap, distributing the marinade as evenly as possible. Let sit for 10 minutes, and then toss to coat the cap side before grilling.

3. Arrange the caps, stem side up, directly on the grill grate. Drizzle any leftover marinade on top of them if you like. Cover and cook until the caps are darkened or well marked on the bottom, 3 to 4 minutes. Turn over and cook just until the other side is marked, 2 to 3 minutes. Serve these right away on their own or use them as an ingredient in a salad or sandwich.

Excerpted from Fast, Fresh & Green by Susie Middleton. Copyright 2010. Reprinted by permission of Chronicle Books.