Teriyaki Mushrooms and Steak
1 pound medium-sized fresh white mushrooms
1 pound flank or boneless sirloin steak
1/2 cup firmly packed brown sugar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 teaspoons 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.
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