King Oyster & Beef Kabobs
Recipe courtesy of Enviro Mushrooms (adapted by Foodland Ontario)
Serves 4
Ingredients:
4 medium Ontario King Oyster mushrooms
1 lb (500 g) good grilling steak
1 large Ontario Greenhouse Sweet Red Pepper
1 large Ontario Greenhouse Orange pepper
Sauce
1/2 cup (125 mL) ketchup
1/4 cup (60 mL) water
1 small Ontario Onion, minced
3 tbsp (45 mL) apple cider vinegar
1 tbsp (15 mL) dark brown sugar
1 tbsp (15 mL) vegetable oil, preferably canola
1 tbsp (15 mL) grainy Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
1/2 – 1 tsp (2-5 mL) chili powder
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Preparation:
Mix together the sauce ingredients in a small saucepan, bring to the boil, reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Reserve ½ cup (125 mL) and refrigerate until serving time. Place the rest of the sauce in a bowl for basting.
Cut each mushroom into three pieces leaving the cap intact. Cut the meat into 16 equal cubes. Cut each pepper into 8 cubes to equal 16 pieces.
Set aside 4 pieces of meat, 4 pieces of pepper, three pieces of mushroom, beginning with the mushroom, one piece in the middle, and the cap at the end for each skewer.
Place the bottom portion of the mushroom onto the skewer, thread on one piece of pepper, one cube of meat, the middle portion of the mushroom and then repeat with the pepper and the meat. Continue until all of the ingredients per skewer have been added. Place on a clean plate.
Preheat grill. Make sure the grill is clean.
Place kabobs onto grill and barbecue for 5 minutes, turn and cook 3-4 minutes more.
Brush with sauce and grill until evenly browned and the mushrooms are soft.
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