This is a vegetarian version of a popular Indonesian favourite.
You can serve it as a light meal or see the variation for a snack or appetizer.
Grilled Mushroom Satays
75 ml (1/3 cup) fresh lemon juice
45 ml (3 tbsp) each liquid honey and soy sauce
22 ml (1 1/2 tbsp) grated fresh ginger
1 large clove garlic, minced
32 medium mushrooms (about 500 g/1 lb)
8 bamboo skewers (each about 20 cm/8 inches long)
1/2 small red onion or sweet onion, cut into wedges
24 sugar snap or snow peas
Rice stick noodles (optional)
Sesame seeds and/or peanut sauce (optional)
In a large mixing bowl, whisk together lemon juice, honey, soy sauce, ginger and garlic. Stir in whole mushrooms until coated. Marinate at room temperature for 30 to 60 minutes, stirring occasionally.
Meanwhile, soak bamboo skewers in water for the same time. Separate onion wedges into individual layers. Remove mushrooms from marinade, reserving marinade in a small saucepan. Thread mushrooms, alternating with onion wedges and sugar or snap peas, onto wooden skewers.
Grill on the barbecue for 3 minutes on each side.
If using noodles, cook as directed on package. Heat marinade until boiling for 1 to 2 minutes or until thickened slightly to use as sauce.
Serve skewers on cooked noodles. Drizzle sauce over noodles and sprinkle with sesame seeds, if desired.
Serve peanut sauce on side for dipping, if desired.
Makes 8 servings.
Nutritional information per serving (values have been rounded to nearest whole number): 83 calories; 2 g protein; 4 g fat; 12 g carbohydrates; 2 g dietary fibre.
Tip: For convenience marinate mushrooms in a sealed plastic bag, turning a couple of times.
Variation: To serve as a snack or appetizer, omit noodles and sesame seeds. Serve skewers with warm sauce for dipping.
Source: Mushrooms Canada, www.mushrooms.ca.