Grill locally grown oyster mushrooms marinated in this luscious Hawaiian marinade from Chef Cynthia Monroe and Gem State Mushrooms.
In a small bowl or liquid measuring cup, combine the cornstarch and water, whisking to mix well. Set aside.
Mix all the remaining ingredients together. Set aside 1/2 of the marinade for later use. Use as is to marinate chicken or oyster mushrooms, or make into a sauce (see below).
To make a sauce, place the marinade in a saucepan and bring to a boil over medium high heat. Reduce the heat, add the cornstarch mixture, and simmer, stirring or whisking, until the sauce thickens.
Use the sauce to brush mushrooms, vegetables, and meats on the grill. Marinate mushrooms with either the marinade or sauce for at least 1 hour (covered and chilled) or overnight. Remove the mushrooms from the marinade to cook and use any remaining marinade to baste or glaze the mushroom as it cooks.