Grilled Miso-Marinated Mushrooms
0
Points®
Total time: 43 min • Prep: 28 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Miso, a Japanese fermented soybean paste, is both salty and somewhat sweet. It goes wonderfully with smoky, grilled mushrooms and fresh sweet corn.
Ingredients
Mushrooms
8 oz, white, stems trimmed
Fresh shiitake mushroom
8 oz, stems removed
Uncooked oyster mushrooms
8 oz, tough stems removed
Miso
3 tbsp(s), mellow-white variety
Teriyaki sauce
1 tbsp(s)
Olive oil
2 Tbsp, extra-virgin
Uncooked leek
4 medium, chopped (white and light green parts only; about 2 cups)
Cooked corn
4 ear(s), medium, kernels removed with a knife (about 2 1/4 cups kernels)
Red bell pepper
¼ cup(s), diced into 1/4-inch pieces
Table salt
¼ tsp, or to taste
Black pepper
¼ tsp, freshly ground, or to taste
Fresh parsley
1 Tbsp, fresh, chopped
Fresh thyme
1 Tbsp, fresh, chopped
Cooking spray
1 spray(s), (5 one-second sprays per serving)
Water
4 cup(s)
Instructions
1
Soak twelve 8-inch wooden skewers in water for about 20 minutes. (Or use metal skewers.)
2
Place 1 of each kind of mushroom on each of the twelve skewers. Place skewers in a large baking pan; set aside.
3
Place miso, water and teriyaki sauce in a small bowl; mix well. Pour miso mixture over mushrooms; turn skewers to coat and let marinate for 15 minutes.
4
Meanwhile, prep corn and leeks. Place a large nonstick skillet over medium-high heat. Add oil and leeks; cook, stirring occasionally, for 3 to 4 minutes. Add corn and red pepper; cook, stirring occasionally, for 3 to 4 minutes more. Season mixture with salt and pepper; stir in herbs and set aside until ready to serve.
5
Preheat grill or coat a stovetop grill pan with cooking spray and heat over medium-high heat. Grill skewers, turning once, about 3 minutes per side. Yields 3 skewers and about a heaping 3/4 cup of corn-leek relish per serving.
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