If your mushrooms are dirty, allow time for wiping them clean with slightly
dampened paper towels before lighting the charcoal.
1 1/2 tablespoons dry Sherry
1 tablespoon soy sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons rice vinegar (not seasoned)
1/2 teaspoon sugar
2 1/2 tablespoons vegetable oil
1 1/2 lb large fresh shiitake mushrooms (3 inches wide), stems cut off and discarded
1/2 teaspoon salt
1/2 teaspoon black pepper
2 scallions, cut into very thin strips (2 inches long)
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
(If using a charcoal grill, open vents on bottom of grill, then light
charcoal. When Charcoal turns grayish white (about 15 minutes from lighting),
hold your hand 5 inches above grill rack to determine heat for charcoal as
follows: Hot: When you can hold your hand there for 1 to 2 seconds;
Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat
burners on high, covered, 10 minutes, then, if necessary, reduce to heat
specified in recipe.)
While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar,
sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved.
Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil,
then grill on lightly oiled grill rack, covered only if using a gas grill, turning over
occasionally, until lightly browned and tender, 4 to 6 minutes total.
Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until
combined.
Cooks' notes:
� If you aren't able to grill outdoors, mushrooms can be grilled in a hot
lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately
high heat.
� If you aren't able to find large shiitakes, you can use smaller ones but
will need to grill them on a lightly oiled perforated grill sheet to prevent
them from falling through the grill rack.
Makes 4 side-dish servings.