So I had my heart set on a specific recipe for shiitake mushrooms that involved maple syrup. Forgot we don't have maple syrup. Homemade grenadine does not seem like a suitable substitute. 
Kerry would find me some maple syrup in a heartbeat somewhere in town if I were willing to wait. But she is in emerg and I have already prepped mushrooms. So we will move to Plan B.
Going to roast them until they start to crisp up a la Martha Stewart.
This recipe for those who care about such things and I know not everyone does especially when Martha is involved.
Here they are de-stemmed and ready to be oiled, seasoned and roasted.
While I was in the kitchen I remembered that we had frozen some portions of the rib cap that I sous vided not long after we arrived. I decided to give them another couple of hours and see if they improve at all. As I recall they were pretty tough.
Edited because although they were tough they were called rib cap steaks not rip cap steaks.
