Ingredients
1/4 cup unseasoned rice vinegar
2 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon salt
1 teaspoon toasted sesame oil
8 ounces (about 12 to 16)
medium-size fresh white mushrooms, halved
4 ounces (about 6 to 8) medium-size fresh cremini mushrooms, halved
4 ounces (about 8 to 10) medium-size fresh shiitake mushrooms, stems removed, caps halved
2 tablespoons thinly sliced green onions (scallions)
Directions:
Preheat outdoor grill or broiler to medium. In a medium bowl, combine vinegar, 1 tablespoon of the vegetable oil, sugar, salt and sesame oil; set aside. In a large bowl, toss mushrooms with remaining
1 tablespoon of oil. Grill mushrooms in a grilling basket or broil on a broiling rack until tender, turning occasionally,
8 to 12 minutes (see note). Transfer mushrooms to the bowl with the vinegar mixture and stir to coat; cover and set aside for 30 minutes, stirring occasionally. Stir in scallions. Serve immediately, or cover and refrigerate until ready to use.
Makes 2 cups, or 4 servings.
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