Korean-Style Fresh Mushroom And Scallion Skewers

Korean-Style Fresh Mushroom And Scallion Skewers
Korean-Style Fresh Mushroom And Scallion Skewers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 12

    ounces fresh white mushrooms

  • 10

    large scallions (green onions)

  • 2

    medium 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

  • 2

    tablespoons sesame seeds toasted*, divided

  • 1/2

    teaspoon freshly-ground black pepper

Directions

* To toast sesame seeds: Place seeds in a skillet; cook and stir over moderate heat until golden. 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. This recipe yields 4 servings.

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