Grilled Mushrooms with Orange & Black Pepper

Directions

1Place the mushrooms in a wide dish. In a small bowl, mix together the orange zest (save a little for garnishing), juice, olive oil, soy sauce, and salt. Pour the marinade over the mushrooms and, with your hands, make sure it gets worked into the scored lines of the mushrooms. Grind a generous amount of black pepper over the mushrooms. Let them marinate for 20 minutes while you preheat a grill to medium-high heat.

2If you have a gas grill, use a smoker box (or a foil package with holes poked into it) with soaked wood chips. The wood smoke flavor is key with this simple recipe. Remove the mushrooms from the marinade and reserve it. Grill the mushrooms on both sides until tender and caramelized with nice sear marks from the grill. Put the grilled mushrooms on a plate and tent loosely with aluminum foil.

3Place the reserved marinade in a small pan, bring to a boil, and reduce by one-third. Remove pan from heat, then add the butter and swirl the pan until the butter is fully melted. Arrange 1/4 cup arugula leaves on each plate. Top with 4 mushroom halves. Drizzle the marinade over the mushrooms and arugula, garnish with the reserved orange zest and flaky salt, and serve right away.