Grilled Mixed Mushrooms with Sesame Dressing

Ingredients

• 1 1/2 pounds mixed mushrooms, such as portobello, button mushroom, cremini, enoki, shiitake, and king trumpet
• Extra-virgin olive oil, for drizzling
• Kosher salt
• 3 tablespoons unsalted butter, melted
• 4 teaspoons soy sauce, divided
• 1 tablespoon toasted sesame seeds, roughly chopped
• 2 teaspoons mirin
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Trim and prep the mushrooms first. Cut away any tough stems from the portobello, shiitake, cremini, and button mushrooms, leaving the portobello and shiitake caps intact. Cut any large button or cremini mushrooms into 1/2 inch slices, then thread them onto bamboo skewers. Leave smaller cremini and button mushrooms whole, skewering them through the caps. Pull the enoki mushrooms into generous clusters and secure each one with butcher's twine. For large mushrooms with thick edible stems, cut them lengthwise into 1/2 inch slices and slide them onto bamboo skewers. Put all the mushrooms in a large bowl, drizzle them evenly with olive oil, and toss until coated. Sprinkle with salt.
2. Light one chimney full of charcoal. Once the charcoal is fully lit and coated in gray ash, empty it onto one side of the charcoal grate. Put the cooking grate on the grill, cover it, and heat it for 5 minutes. Scrape the grate clean and oil it.
3. While the grill heats, mix the melted butter with 2 teaspoons soy sauce, then set it aside.
4. Set the mushrooms close to the coals, but not directly above them. Grill them, turning often and brushing repeatedly with the soy sauce glaze, until they are tender all the way through and browned on the outside, 4 to 8 minutes depending on the mushroom type and size.
5. As the mushrooms finish, move them to a plate and let them sit for 5 minutes.
6. In a small bowl, combine the sesame seeds, mirin, and remaining 2 teaspoons soy sauce.
7. Cut the mushrooms into bite-size pieces, removing and discarding the skewers and twine. Toss the mushrooms with the sesame dressing and serve at room temperature.