Teriyaki Mushrooms and Steak
From: the Mushroom Council
Adapted from Paul Kirk’s Championship Barbecue Sauces (Harvard, 2001)
Yield: 4 portions

1 pound medium-sized fresh white mushrooms
1 pound flank or boneless sirloin steak
1/2 cup firmly packed brown sugar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 teaspoons minced garlic
1 cup pineapple juice
1/2 cup soy sauce

Preheat grill or broiler. Trim stem ends of mushrooms; thread lengthwise on skewers. In a large shallow dish, place steak and mushroom skewers. To prepare teriyaki sauce: In a small bowl, combine brown sugar, ginger, garlic, pineapple juice and soy sauce. Pour over mushrooms and steak. Let stand at room temperature up to 30 minutes, turning occasionally, or marinate several hours in refrigerator. Grill mushrooms and steak, turning once and basting with teriyaki sauce, until mushrooms are soft and browned, and steak is cooked as desired (about 10 minutes for medium-rare).