Grilled Maitake Mushrooms
The teriyaki ingredients were stir-fried tofu, carrot, yellow bell pepper, green beans, carrots, ginger & garlic along with the thick noodles. The sauce is a mix of hoisin, tamari, ginger, garlic, dried chili pepper, lime juice and a cornstarch slurry to thicken it -- experiment with the amounts to suit your sense of balance. Let's just say that the dried chili pepper, despite it's small stature, tipped the balance in its favor. ;)
On top of the bowl was this beautiful (local) Maitake mushroom (a.k.a. Hen of the Woods) which was literally bigger than my head. We broke it down into sections, cleaned it very well and dunked it in a marinade of 1 tbs. of olive oil, 1 tbs. of tamari and pepper. Then we slapped it on the grill, turning frequently to ensure even coverage. The end result was a wonderful layer of smoky, tender and juicy mushrooms.