Teriyaki Mushrooms and Steak
 
1 lb.  medium-sized fresh white mushrooms
1 lb.  flank or boneless sirloin steak
1/2 cup  firmly packed brown sugar
1 tsp  grated fresh ginger or 1/2 teaspoon ground ginger
2 tsp  minced garlic
1 cup  pineapple juice
1/2 cup  soy sauce
 
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 saute, microwave, and roast them: 
 
saute: 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. 
 
-- 
(ID: 3500) Mirror: rec.food.recipes: Mon, Feb 21, 2005


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