Grilled Miso-Marinated Mushrooms With Corn And Leek Relish

By á-174942

Ingredients

• 8 ounces white mushrooms stems trimmed
• 8 ounces shiitake mushrooms stems removed
• 8 ounces oyster mushrooms tough stems removed
• 3 tablespoons miso mellow-white variety
• 4 tablespoons water
• 1 tablespoon teriyaki sauce
• 2 tablespoons extra-virgin olive oil
• 4 medium leeks (white and light green parts only) chopped (abt 2 cups)
• 4 medium corn on the cob kernels removed
• with a knife (abt 2 1/4 cups kernels)
• 1/4 cup diced 1/4" sweet red pepper
• 1/4 teaspoon table salt or to taste
• 1/4 teaspoon freshly-ground black pepper or to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 serving cooking spray (5 one-second sprays per serving)

Details

Servings 4

Preparation

Step 1

Soak twelve 8-inch wooden skewers in water for about 20 minutes. (Or use metal skewers.)

Place 1 of each kind of mushroom on each of the twelve skewers. Place skewers in a large baking pan; set aside.

Place miso, water and teriyaki sauce in a small bowl; mix well. Pour miso mixture over mushrooms; turn skewers to coat and let marinate for 15 minutes.

Meanwhile, prep corn and leeks. Place a large nonstick skillet over medium-high heat. Add oil and leeks; cook, stirring occasionally, for 3 to 4 minutes. Add corn and red pepper; cook, stirring occasionally, for 3 to 4 minutes more. Season mixture with salt and pepper; stir in parsley and thyme and set aside until ready to serve.

Preheat grill or coat a stovetop grill pan with cooking spray and heat over medium-high heat. Grill skewers, turning once, about 3 minutes per side.

This recipe yields 4 servings; 3 skewers and about a heaping 3/4 cup of corn-leek relish per serving.

Points® Value: 5