Teriyaki Mushrooms and Steak
Tuesday, February 15, 2005
INGREDIENTS:
1 pound medium-sized fresh white mushrooms
1 pound flank or boneless sirloin steak
1/2 cup firmly packed brown sugar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 teaspoons minced garlic
1 cup pineapple juice
1/2 cup soy sauce
DIRECTIONS:
Preheat grill or broiler. Trim stem ends of mushrooms; thread lengthwise on skewers. In a large, shallow dish, place mushroom skewers and steak. To prepare teriyaki sauce: In a large bowl, combine brown sugar, ginger, garlic, pineapple juice and soy sauce. Pour over mushrooms and steak. Let stand at room temperature up to 30 minutes, turning occasionally, or marinate several hours in the refrigerator. Grill mushrooms and steak, turning once and basting with teriyaki sauce, until mushrooms are soft and browned, and steak is cooked as desired (about 10 minutes for medium-rare).
Yield 4 portions.
Mushrooms can also be served as a tasty side dish. Here is information on how to sauté, microwave, and roast them:
Sauté: For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated. It will take about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.
Microwave: Simply clean and cook as follows: Put eight ounces of thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on high (100 percent power) for two to three minutes, stirring once.
Roast: Place mushrooms in a shallow baking pan. Toss with a little oil and roast in a 450 degree oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of mushrooms.
colours fill my life with wonders ♥ @ 11:48 PM