Core Recipe
Servings | 4
Preparation Time | 28 min
Cooking Time | 15 min
Level of Difficulty | Moderate

Miso, a Japanese fermented soybean paste, is both salty and somewhat sweet. It goes wonderfully with smoky, grilled mushrooms and fresh sweet corn.

8 oz mushroom(s), white, stems trimmed
8 oz mushroom(s), shiitake, stems removed
8 oz mushroom(s), oyster, tough stems removed
3 Tbsp miso, mellow-white variety
4 Tbsp water
1 Tbsp teriyaki sauce
2 Tbsp olive oil, extra-virgin
4 medium leek(s), chopped (white and light green parts only; about 2 cups)
4 medium corn on the cob, kernels removed with a knife (about 2 1/4 cups kernels)
1/4 cup sweet red pepper(s), diced into 1/4-inch pieces
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp parsley, fresh, chopped
1 Tbsp thyme, fresh, chopped
1 sprays cooking spray

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, prep corn and leeks. 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.