Grilling with Veggies by Steven Raichlen

Author:Steven Raichlen
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2008-11-14T16:00:00+00:00

KOREA

GRILLED MUSHROOM AND SCALLION KEBABS

DIRECT GRILLING

SERVES 4 TO 6

Mushrooms are the perfect vegetable for grilling. The high heat caramelizes the outside of the mushrooms, intensifying their flavor. The mushrooms’ high water content keeps them moist. These virtues aren’t lost on Koreans, who enjoy a wide variety of grilled mushroom dishes. These kebabs are vegetarian, but Koreans will often grill mushrooms with strips of chicken or beef.

ADVANCE PREPARATION

1 to 2 hours for marinating the kebabs

SPECIAL EQUIPMENT

12 long bamboo skewers (or as needed) and an aluminum foil shield (see box)

INGREDIENTS

12 ounces fresh shiitake or cremini mushrooms, stemmed, caps wiped clean with dampened paper towels

2 bunches large scallions, both white and green parts, trimmed

1 medium-size yellow bell pepper, cored, seeded, and cut into 1½ by ½–inch strips

¼ cup soy sauce

3 tablespoons sugar

1 tablespoon Asian (dark) sesame oil

4 cloves garlic, minced

2 tablespoons sesame seeds, toasted (see box)

½ teaspoon freshly ground black pepper

1. Cut each mushroom into ½-inch-thick slices. Cut the white part of the scallions into pieces the length of the mushroom strips (about 1½ inches long). Finely chop the scallion greens. Thread the mushroom strips onto skewers so they will lie flat on the grill, alternating them with scallion whites and bell pepper strips threaded onto the skewers the short way. Place the kebabs in a baking dish.

2. Whisk together the soy sauce, sugar, sesame oil, garlic, 1 tablespoon of sesame seeds, and the black pepper in a large bowl. Pour the soy sauce mixture over the kebabs and let marinate at room temperature for 1 to 2 hours, turning once.

3. Set up the grill for direct grilling and preheat to high.

4. When ready to cook, brush and oil the grill grate. Remove the kebabs from the marinade, setting aside the marinade. Arrange the kebabs on the hot grate with the aluminum foil shield under the ends of the skewers and grill, turning with tongs and brushing often with the marinade, until the mushrooms are tender and the scallions and bell pepper are nicely browned, 3 to 5 minutes per side (6 to 10 minutes in all).

5. Sprinkle the chopped scallion greens and remaining tablespoon of sesame seeds over the kebabs and serve them hot or at room temperature.

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