Preheat Grill to Med high.
Cut the Maitake mushroom down the middle through the stem end.
Cut every half into 1/3 inch thick cuts.
You ought to have 6-8 cuts.
Heat oil or margarine in a skillet over medium heat.
Season the oil liberally with salt and pepper and add the squashed garlic clove, twirling for around 2 minutes until fragrant.
Eliminate the garlic.
Container burn each side of the mushroom until golden, delicate and somewhat fresh.
Around 4-5 minutes each side.
Put away.
Make the dressing: If using entire anchovies, pound them with garlic and ginger using a mortar and pestil.
Blend in with residual ingredients in a little bowl.
In the case of using anchovy paste, whisk-mayo, vinegar, and anchovy paste until smooth.
Add the minced garlic, ginger, salt and a couple of touches of broke pepper.
Mix in optional furikake preparing and put away.
At the point when the flame broil is hot, sliced the romaine lettuce down the middle.
Brush or shower the cut side of the romaine with olive oil.
Spot cut side down on the flame broil and singe, leaving the cover open.
Burn just until flame broil marks show up, just around 2 minutes.
You need to leave freshness in the romaine, so don’t try too hard or let them breakdown.
Eliminate it from flame broil and spot on two plates.
Gap the skillet burned Maitake mushrooms and spot on top of each grilled Romaine half.
Spoon the dressing over the romaine and mushrooms.
Sprinkle with a couple of escapades and the furikake preparing.
Disperse for certain new chives.
Present with a blade and fork and eat up right away.
Go ahead and utilize sub portobellos or shiitake mushrooms.
In the case of using portobellos, you could barbecue them entire (brush with olive oil, salt and pepper) and cut.
Make the dressing vegetarian by subbing veggie lover mayo and miso paste for the anchovies.
You may require a touch more salt.
