1 large Yukiguni Maitake Mushroom head
Grapeseed oil to cook
Salt and pepper to taste
¼ cup scallions green parts only, sliced 1/8 inch thick
¼ cup Lemongrass Ponzu Vinaigrette. 


Take 1 lg Yukiguni Maitake mushroom head, slice into 3-4 1 inch slices. Lightly brush with grapeseed oil. Season with Salt and Freshly ground pepper to taste. Grill for 4-5 minutes per side. Break up mushrooms and combine with ¼ cup scallions green parts only, sliced 1/8 inch thick. Toss with ¼ cup Lemongrass Ponzu Vinaigrette.