Kickass never-fail roasted Japanese mushrooms.

1/8 cup olive oil 1/8 cup sesame oil 4-5 tablespoons tamari 2 glugs and 1 splash of white wine

Stir vigorously as the ingredients tend to separate. Set aside. Take a pound of fresh, whole Shiitake mushrooms. Cut the stems from the caps. Place gills facing up. Do not slice mushrooms. (The stems can be dried and used for a soup base or discarded.) Pour the above sauce onto the mushrooms and stir, making sure the gills become saturated with the sauce. In a 350° F oven, bake uncovered for 30-40 minutes.