Korean-Style Fresh Mushroom and Scallion Skewers

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* Exported from MasterCook *

 

Korean-Style Fresh Mushroom and Scallion Skewers

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces fresh white mushrooms

2 bunches large (about 10) scallions (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 sesame seeds -- toasted*, divided

1/2 teaspoon ground black pepper

 

Trim mushroom stems; cut in 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 for later use. Cut bell peppers in 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 a snug-fitting baking dish.

 

To prepare marinade: In a small bowl, whisk together soy sauce, sugar,

oil, garlic, 1 tablespoon of the sesame seeds and the black pepper. Pour

marinade over skewers; turn to coat all sides; cover and marinate 30

minutes or up to 2 hours, turning once. 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 seeds in a skillet; cook and stir over

moderate heat until golden.

 

4 to 6 portions

 

Source:

" The Mushroom Council "