[CH] Korean-style fresh mushroom and scallions skewers

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These are good broiled in the oven and fabulous on the grill.

Korean-Style Fresh Mushroom and Scallion Skewers
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 12 oz      thick-fleshed mushrooms, your favorite
  2 lg        bunches large green onions--if you can find
                       bulby ones, use 'em.
 2  med   red bell peppers 
                 Minced fresh chiles, to taste
1/4 cup  topnotch soy sauce 
1 tsp       black pepper
3 Tbsp    sugar
1 Tbsp    Asian-type sesame oil
4 lg         garlic cloves -- finely chopped
2  Tbsp  sesame seeds for garnish, toasted*, divided
                Extra minced chiles for garnish (optional)
                Rice

Trim mushroom stems and cut in  in 1/2"-thick slices.   If caps are
large, cut in halves or quarters.  Cut green parts off scallions.
Trim and finely chop enough scallion greens to make 1/4 cup; 
set aside for later use. Cut bell peppers in 1 1/2"  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.

In a cup, whisk together soy sauce, sugar, oil, garlic, 1 Tbsp 
of the sesame seeds,  and the pepper and chiles.  Pour 
marinade over skewers; turn to coat all sides; cover and 
marinate 30 minutes to 2 hours, turning once. 

Preheat grill or broiler to high.  Place skewers on a rack; grill 
or broil, brushing often with marinade and turning if necessary,
until mushrooms are tender and vegetables are browned, 
perhaps 3 to 5 min.  on a side.  Sprinkle with reserved 
chopped scallion greens, chiles and remaining sesame seeds; 
serve at any temperature, over rice.

*To toast sesame seeds: Stir over moderate heat in a dry skillet
till golden.

       source: My take on a classic; I think the original version 
         came from the Mushroom Council.  Please don't re-post 
        without credit.   Per serving: 97 Calories. 

Keep on rockin',
Rain
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