Make the marinade: in a shallow bowl combine 2 tbs neutral oil, 1 tbs soy sauce, 1 tsp mirin, 1 tsp rice vinegar, 1 tsp grated garlic, 1 tsp grated ginger, 1 tsp salt, and 1 tsp black pepper. Whisk until combined.

Toss the mushroom slabs in the marinade, ensuring both sides are coated. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes). Reserve any leftover marinade for basting during grilling.

Preheat a grill, griddle, or cast-iron pan to medium-high (about 400°F / 200°C). Brush the grates or pan with a little oil to prevent sticking.

Grill the mushroom slabs 3–4 minutes per side until deeply browned with good grill marks and a little char at the edges. During the last minute on each side, baste lightly with reserved marinade. Remove from heat and let rest 2 minutes.

Aji Verde (green sauce)

Roast or char the poblano/jalapeño: if using a fresh pepper, char it over a gas flame or under a broiler until blackened on all sides, then place in a bowl covered with plastic wrap for 5 minutes and peel/seed. If using jarred roasted pepper, drain and use as-is.

In a food processor or blender combine 1 cup cilantro, 1/4 cup parsley, the roasted pepper, 1 clove garlic, 1 tsp capers, 2 tbs lime juice, 3 tbs olive oil, 2 tbs mayonnaise, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until a bright green, slightly chunky sauce forms. Taste and adjust salt or lime as needed.

Transfer the aji verde to a small bowl and refrigerate until ready to serve. It can be made up to 24 hours ahead; bring to room temperature before plating.

Kale & Edamame Salad

If edamame is frozen, blanch in boiling salted water 2–3 minutes until tender, then drain and cool. If using pre-cooked, simply measure.

Massage the kale: place 4 cups sliced kale in a bowl with 1 tsp sesame oil, 1 tsp rice vinegar, 1/2 tsp soy sauce, and 1/4 tsp salt. Massage the leaves for 1–2 minutes until they soften and darken.

Add 3/4 cup edamame and 1 tbs toasted sesame seeds to the massaged kale. Toss to combine and adjust seasoning to taste. Keep chilled until plating.

Plating & Finish

Arrange a bed of the kale and edamame salad on each plate (about 1 cup per serving if serving 2).

Place the grilled king trumpet mushroom slabs on top of the salad (2 mushrooms per plate if serving 2). Spoon 1–2 tbs of aji verde over the mushrooms and a little around the plate.

Drizzle each plate with 1/4 tsp toasted sesame oil, scatter sliced scallions, and finish with a light sprinkle of flaky sea salt. Serve with lime wedges on the side to squeeze over just before eating.

Suggested serving: serve immediately while mushrooms are warm. Leftover aji verde keeps 3–4 days refrigerated.