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1
Put the olive oil, soy sauce, scallion whites, garlic, honey, and 2 tablespoons of the wine in a blender and blend until smooth.
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2
Season with salt.
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3
Cut the maitake into slices 1 inch thick.
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4
Its important that each slice be attached to the large stem at the bottom; otherwise the slice will fall apart and be hard to handle on the grill.
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5
To avoid this problem, simply pick up the mushroom and look at where the stem is.
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6
Turn the mushroom on its side while gently slicing, making sure the connection between the frilly part of the mushroom and the stem stays intact.
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7
Place the slices in a shallow rimmed dish and coat them with the marinade.
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8
Cover and refrigerate overnight.
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9
Heat a grill until its very hot and arrange the maitakes on the grill, reserving the marinade.
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10
Press the slices with a metal spatula to form grill marks, and brush them with some of the reserved marinade.
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11
Grill for 3 minutes, then turn and press down with the spatula again.
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12
Brush with some of the remaining marinade and grill for 2 minutes more.
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13
Set the maitakes aside.
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14
Heat a saute pan over high heat and add the reserved marinade and the remaining 3 tablespoons white wine.
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15
Bring to a boil and reduce for a few minutes, until the sauce coats the back of a spoon.
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16
To serve, arrange a bed of watercress on four individual plates.
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17
Slice the maitakes into a few pieces and divide among the plates, arranging them on top of the watercress.
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18
Season with salt and pepper.
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19
Spoon the sauce over the mushrooms and garnish with the scallion greens.
