Recipe: Korean-Style Fresh Mushroom and Scallion Skewers

KOREAN-STYLE FRESH MUSHROOM AND SCALLION SKEWERS

12 ounces fresh white mushrooms
2 bunches (about 10) large scallions
2 medium-sized yellow and/or green bell peppers
FOR THE MARINADE:
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 sesame seeds, toasted, divided use*
1/2 teaspoon ground black pepper

Trim mushroom stems; cut into 1/2-inch thick slices. Cut white parts of scallions into 1 1/2-inch pieces. Trim and finely chop enough scallion greens to make 1/4 cup; set aside. Cut bell peppers into 1 1/2-inch squares.

Thread mushrooms onto skewers so they will lie flat on the grill, alternating with scallion whites and bell pepper squares, threaded crosswise. Arrange skewers in snug-fitting baking dish.

TO PREPARE MARINADE:
In a small bowl, whisk together soy sauce, sugar, garlic, 1 tablespoons sesame seeds and the black pepper. pour marinade over skewers; turn to coat on all sides; cover and marinate 30 minutes or up to 2 hours, turning once..

WHEN READY TO COOK:
Preheat grill or broiler to high. Place skewers on a rack; grill or broil, brushing often with marinade, until mushrooms are tender and vegetables are browned, 3 to 5 minutes per side.

Sprinkle with reserved chopped scallion greens and remaining 1 tablespoon sesame seeds; serve hot or at room temperature.

*To toast sesame seeds, place them in a skillet; cook and stir over moderate heat until golden.

Makes 4 to 6 servings
Source: The Barbecue Bible by Steven Raichlen for the Mushroom Council