Photo of Grilled miso-marinated mushrooms with corn and leek relish by WW

Grilled miso-marinated mushrooms with corn and leek relish

6
3
3
SmartPoints® value per serving
Total Time
43 min
Prep
28 min
Cook
15 min
Serves
4
Difficulty
Moderate
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

Fresh mushroom(s)

8 oz, white, stems trimmed

Fresh mushroom(s)

8 oz, shiitake, stems removed

Fresh mushroom(s)

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 leek(s)

4 medium, chopped (white and light green parts only; about 2 cups)

Corn

4 medium, kernels removed with a knife (about 2 1/4 cups kernels)

Sweet red pepper(s)

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.