Grilled miso-marinated mushrooms with corn and leek relish
3
Points®
Total time: 43 min • Prep: 28 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A host of sweet and sour flavors mix together perfectly in this delicious Middle Eastern-inspired dish. Serve it either as a vegetarian meal or a side dish with grilled chicken. Miso, a Japanese fermented soybean paste, is both salty and somewhat sweet. It goes wonderfully with smoky, grilled mushrooms and fresh sweet corn. Mixing white, shitiake and oyster mushrooms, which are full of antioxidants, adds a rich flavor to this dish. The addition of sweet peppers brings a nice texture and flavor to the mushrooms. The leek relish also makes an excellent topping for other vegetables or can work as a tasty salad dressing.
Ingredients
Mushrooms
8 oz, white, stems trimmed
Mushrooms
8 oz, shiitake, stems removed
Mushrooms
8 oz, oyster, tough stems removed
Miso
3 Tbsp, mellow-white variety
Water
4 Tbsp
Teriyaki sauce
1 Tbsp
Olive oil
2 Tbsp, extra-virgin
Uncooked leeks
4 medium, chopped (white and light green parts only; about 2 cups)
Corn on the cob
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)
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, 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 parsley and thyme 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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