So you're selling more aprons to consumers now than to the trade?.
Refrigerate mushrooms, uncovered, at least 6 hours or up to 2 days.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.Place applewood log along edge of coals.
Place cooking grate over coals; open bottom and top vents of grill.Close grill lid, and heat to medium-high (400°F to 450°F).. Blot any moisture from surface of mushrooms, and transfer to a large bowl.Toss with oil, and arrange in a single layer on oiled grates over direct heat.
Grill, uncovered, turning occasionally, until mushrooms are tender, deeply caramelized on the surface, and crispy in some areas, 10 to 12 minutes.As mushrooms finish cooking, transfer to grate over indirect heat.
When all mushrooms are cooked, transfer to a bowl.
Season with remaining 1 teaspoon salt, and cover loosely with aluminum foil to keep warm.. Place crème fraîche in a shallow 6-inch-wide heatproof metal pan or ceramic dish, such as a small cake pan or crème brûlée dish, and place on cool side of grill.6 slices ginger.
3 cups beef stock or low-sodium broth.1/2 cup soy sauce.
1/2 pound shiitake mushroom caps.1 pound large carrots, sliced diagonally 1/2 inch thick.