Watercress Soup With Grilled Shiitakes

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The Perennial Plate


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10 large shiitake mushrooms

1 bulb green garlic (minced)

1/2 bunch oregano (minced)

1/4 Cup good olive oil

1/4 Cup seasoned rice vinegar (or rice vinegar with a bit of honey)

salt to taste

2 Tablespoons olive oil

2 green garlic bulbs plus stalks (chopped)

2 large potatoes (peeled and diced)

vegetable stock (or stock using mushroom stems)

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