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Sesame Grilled Oyster Mushrooms |
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Serves: 4 Print this RecipeKOREA Special Equipment: Vegetable grate or 12 short bamboo skewers, soaked for 1 hour in cold water to cover and drained Oyster mushrooms are elongated gray mushrooms that have something oysterlike about their slippery, softly chewy consistency. If you can’t find them, substitute other exotic mushrooms or even quartered white mushrooms, if desired. This recipe was inspired by the Korea House in Seoul, where it was part of a hanjongshik, a dazzling array of more than two dozen different miniature dishes that comprise a traditional Korean table d’hôte. For ease in grilling, use a vegetable grate. 1 pound mushrooms, oyster or medium white 1/2 green bell pepper, medium, stemmed and seeded 1/2 red bell pepper, medium, stemmed and seeded 2 cloves garlic, minced 3 scallion, both white and green parts, trimmed and minced 3 tablespoons soy sauce 1 1/2 tablespoons sesame oil, Asian (dark) 1 tablespoon sugar 1 tablespoon sesame seeds, toasted Salt and freshly ground black pepper, to taste 1. Trim the ends off the oyster mushrooms. Cut the bell pepper halves on the diagonal into thin slices. Combine the garlic, scallions, soy sauce, oil, sugar, sesame seeds, salt, and plenty of black pepper in a small bowl and stir until the sugar is dissolved. Add the mushrooms and peppers and toss to mix. Let marinate for 15 minutes. 2. Preheat the grill to high. When ready to cook, preheat a vegetable grate (if using) for 5 minutes. 3. Remove the mushrooms and peppers from the marinade. If not using a vegetable grate, thread them onto skewers. Arrange on the hot grate. Grill, turning with tongs, until the vegetables are nicely browned and tender, 3 to 5 minutes per side (6 to 10 minutes in all). Transfer to a platter, plates, or bowls and serve (see Note). Serves 4 to 6 Note: This dish can be served hot, cold, or at room temperature. Koreans tend to serve side dishes like this at room temperature. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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