Mushrooms With Thai Sauce Recipe
Ingredients
| Canola oil | 1/ 3 Cup (16 tbs) | |
| Cilantro | 1/ 4 Cup (16 tbs), chopped | |
| Red pepper flakes | 1/ 4 Teaspoon | |
| 4 long double-pronged skewers | ||
| 1 pound brown, white, or shiitake mushrooms, or a combination, trimmed, brushed clean, stems in place | ||
| THAI SAUCE | ||
| Green bell pepper | 3/ 4 Cup (16 tbs), chopped | |
| Rice vinegar | 1/ 3 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), peeled | |
| Salt | 1/ 4 Teaspoon | |
| Chili Sauce | 2 Tablespoon | |
| Canola oil, for brushing skewers and grid | ||
Directions
To make brushing sauce, combine oil and cilantro and red pepper flakes.
Thread mushrooms onto skewers and brush with flavored oil.
To make Thai Sauce, place all ingredients in a food processor and puree.
Spoon sauce into a small saucepan.
Cook over low heat for 5 minutes, stirring often.
Set aside and let cool.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill mushrooms for about 6 to 9 minutes, rotating and brushing with sauce frequendy.
When mushrooms are cooked, place skewers on a serving dish or individual dishes.
Pass the Thai Sauce at the table for dipping
Thread mushrooms onto skewers and brush with flavored oil.
To make Thai Sauce, place all ingredients in a food processor and puree.
Spoon sauce into a small saucepan.
Cook over low heat for 5 minutes, stirring often.
Set aside and let cool.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill mushrooms for about 6 to 9 minutes, rotating and brushing with sauce frequendy.
When mushrooms are cooked, place skewers on a serving dish or individual dishes.
Pass the Thai Sauce at the table for dipping
Chef
