Grilled Mushrooms and Carrots with Sesame Recipe

4

Ingredients

oz. maitake mushrooms
oz. shiitake mushrooms
oz. small carrots (about 6), scrubbed, halved lengthwise
vegetable oil, divided
Kosher salt and freshly ground black pepper
reduced-sodium soy sauce
unseasoned rice vinegar
toasted sesame oil
finely grated peeled ginger
scallions, thinly sliced on a diagonal
toasted sesame seeds

Preparation

Step 1

Prepare grill for medium-high heat. Toss mushrooms and carrots with 3 Tbsp. vegetable oil in a large bowl; season with salt and pepper. Grill, turning mushrooms often and carrots occasionally, until tender and lightly charred in spots, about 4 minutes for mushrooms and 5–8 minutes for carrots. Let cool slightly on a cutting board.

Meanwhile, whisk soy sauce, vinegar, sesame oil, ginger, and remaining 1 Tbsp. vegetable oil in a large bowl.

Cut carrots into 2”-long pieces, tear mushrooms into bite-size pieces. Add to bowl with vinaigrette along with scallions and sesame seeds and toss to coat; season with salt and pepper.