Watercress soup and grilled shiitakes | The Perennial Plate

Ingredients

• 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)
• 2 Tablespoons olive oil
• 2 green garlic bulbs plus stalks (chopped)
• 2 large potatoes (peeled and diced)
• vegetable stock (or stock using mushroom stems)
• 4 cups water cress
• a little water