Recipe: Asian-Style Fresh Mushroom and Scallion Skewers

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