Thursday, January 22, 2009

There's a party goin' on right here.......

So fellow Canuck blogger Jenny from All Things Edible and her family are settling in to their new home. And to celebrate, she's throwing a virtual housewarming party. I admire her for being ready to party so soon; we've been in our "new" house for more than a year now and there's still boxes of stuff downstairs that I don't know what to do with. Settling in never ends for some, I fear.

I couldn't pass up Jenny's invitation to bring a snack and so here I am, with a bowl full of Teriyaki Mushrooms, so we can keep our energy up for the party. 'Cause no one wants to be that person who falls asleep and then everyone draws on their face and takes their picture, right?

I got this idea from a recipe that had mushrooms skewered with bell pepper and green onions and then grilled. The idea of mushrooms and teriyaki appealed to me, but I didn't have any skewers, and dang it, it's sort of chilly out. So I came up with my own method for Teriyaki Mushrooms.

First, we make our sauce.

In a small pot stir together 1/2 cup soy sauce, 1/2 cup water, 1/3 cup sake, 1 tb grated ginger, and 3 tb sugar. Heat over medium heat until the sugar is dissolved. Let cool until room temperature. Pour 1/4 to 1/2 the sauce in a bowl for the mushrooms. Pour the rest into your serving bowl(s) and set aside.

Take your 1 pound of mushrooms, clean and trim them. Mine weren't monsters so I left them whole. Cut them in half if you like. Place the mushrooms in the bowl with the reserved sauce. Toss them and let them sit for 5 or 10 minutes.

Preheat your bbq, broiler or indoor grill, whichever you choose. I used my George Foreman. Remove the mushrooms from the marinade. Don't throw away the sauce yet. Grill or broil your mushrooms (if you broil, put on a baking sheet lined with foil), turning once or twice until the mushrooms are softened, brown and a little charred. Baste with the reserved marinade once or twice.

Remove from the grill, plate up and serve with the fresh sauce and some napkins.

Cheers Jenny! All the best to you and your family in your new home.


Jenny said...

Oooh yummy! I love grilled mushrooms!

Thank you so much Sara!

MyKitchenInHalfCups said...

Brilliant. I've always wanted to try the mushrooms on my grill. I think tonight would be the night.

LadyConcierge said...

"(if you broil, put on a baking sheet lined with foil or parchment)"

Danger! Don't ever, ever broil with parchment unless you want a nasty oven fire! (Plus, it says not to right on the box.)

Sara said...

LC - thanks for that, I've never read that before, but then again have never read the parchment box! I have edited the post for safety, and will stop broiling with parchment. I guess I've been lucky up until now, don't want to push that luck. :)

Debbie said...

Your mushrooms look darn good!! I love the terri...terria.... darn I have to look up how to spell teriyaki. :~)
and your bowls? Japanese? Rice Bowls? I like it.

Sara said...

Debbie - yes they are rice bowl we got really cheap in Calgary. I love them, but wish I'd bought more than 4.

test it comm said...

Teriyaki mushrooms are good!