Here they are… right in time for the bbq: Shiitake.

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Side by side with their friend, Scape.

Scapes you say…..Pizza? Pesto? Pasta? Pickled?
Or my favourite and easiest: grilled.
Whole on the BBQ, smothered in a nice oil and sea salt. Finger food.
Oh, and with Shiitake of course

Grilled Mushrooms

adapted from a real chef’s recipe

Grill mushrooms only until tender and juicy: over-grilling produces a dry mushroom.

1 bag of Creek’nTree Shiitake
2 tbsp (25 mL) olive (or local, organic sunflower oil)
Salt and freshly ground pepper
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) minced garlic
2 tsp (10 mL) grated lemon rind
2 tbsp (25 mL) finely chopped parsley

1. Remove stems from shiitake (put in a bag in the freezer for future ‘stock’ making). Toss with oil, salt and pepper. Grill over high heat for about 3 minutes per side or until browned and sizzling.

2. Remove and toss with balsamic vinegar, garlic, lemon rind and parsley.

OR Remove and eat as is 🙂

Serves 4

Scape dip

Scapes, mint, walnuts, maple syrup, yoghurt or kefir and salt whipped up to your taste in a blender.

Put it in your favourite bowl, garnish with a mint leaf and edible viola (as in the pic above).

Et voilà. 10 minutes later, ready to dip in or spread