ASIAN-STYLE FRESH MUSHROOM AND SCALLION SKEWERS
12 ounces fresh white mushrooms
2 bunches large (about 10) green onions
2 medium-sized yellow and/or green bell peppers
1/4 cup soy sauce
3 tablespoons sugar
1 tablespoon dark Asian sesame oil
4 large garlic cloves, finely chopped (about 4 teaspoons)
2 tablespoons toasted sesame seeds, divided-use*
1/2 teaspoon ground black pepper
Trim mushroom stems and cut into 1/2-inch-thick slices. Cut white parts of scallions into 11/2-inch pieces. Trim and finely chop enough scallion greens to make 1/4 cup; set aside. Cut bell peppers in 11/2-inch squares.
Thread mushrooms onto skewers so they will lie flat on grill; alternate with scallion whites and bell-pepper squares, threaded crosswise. Arrange skewers in a snug-fitting baking dish.
For marinade, whisk together soy sauce, sugar, oil, garlic, 1 tablespoon of the sesame seeds and the black pepper in small bowl. Pour over skewers. Turn to coat all sides; cover and marinate for at least 30 minutes, or up to 2 hours. Turn once while marinating.
WHEN READY TO COOK:
Preheat grill or broiler to high. Place skewers on rack. Grill or broil, brushing often with marinade, until mushrooms are tender and vegetables are browned, 3-5 minutes per side.
TO SERVE:
Sprinkle with reserved chopped scallion greens and remaining sesame seeds; serve hot or at room temperature.
*To toast sesame seeds, place them in skillet, and cook while stirring over moderate heat until golden.
Yield: 4-6 portions
Source: Mushroom Information Center
12 ounces fresh white mushrooms
2 bunches large (about 10) green onions
2 medium-sized yellow and/or green bell peppers
1/4 cup soy sauce
3 tablespoons sugar
1 tablespoon dark Asian sesame oil
4 large garlic cloves, finely chopped (about 4 teaspoons)
2 tablespoons toasted sesame seeds, divided-use*
1/2 teaspoon ground black pepper
Trim mushroom stems and cut into 1/2-inch-thick slices. Cut white parts of scallions into 11/2-inch pieces. Trim and finely chop enough scallion greens to make 1/4 cup; set aside. Cut bell peppers in 11/2-inch squares.
Thread mushrooms onto skewers so they will lie flat on grill; alternate with scallion whites and bell-pepper squares, threaded crosswise. Arrange skewers in a snug-fitting baking dish.
For marinade, whisk together soy sauce, sugar, oil, garlic, 1 tablespoon of the sesame seeds and the black pepper in small bowl. Pour over skewers. Turn to coat all sides; cover and marinate for at least 30 minutes, or up to 2 hours. Turn once while marinating.
WHEN READY TO COOK:
Preheat grill or broiler to high. Place skewers on rack. Grill or broil, brushing often with marinade, until mushrooms are tender and vegetables are browned, 3-5 minutes per side.
TO SERVE:
Sprinkle with reserved chopped scallion greens and remaining sesame seeds; serve hot or at room temperature.
*To toast sesame seeds, place them in skillet, and cook while stirring over moderate heat until golden.
Yield: 4-6 portions
Source: Mushroom Information Center
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