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Description
Our grilled Monterey® King Trumpet Mushroom kebabs are brushed with a tangy tamarind glaze, delivering smoky, sweet, and savory flavor in every juicy bite.
Ingredients
- 2 Tbsp. vegetable oil
- 6 cloves garlic, minced
- ½ cup light grown sugar
- 1 Tbsp. tamarind concentrate
- 1-2 tsp. dried chili powder
- 2 tsp. fish sauce
- 2 tsp. soy sauce
- ¾ cup water
- (2) 4oz. packages Monterey® King Trumpet Mushrooms
- 8 oz. mini sweet peppers, trimmed and halved
- 1 bunch green onions, dark green tops trimmed and discarded; white and light green parts cut into 2 inch segments.
Equipment: Skewers for grilling. If using wooden skewers, soak for at least 20 minutes before grilling. This can be done while preparing the recipe ingredients.
Instructions
- In a small saucepan, combine garlic and 1-½ Tbsp. of oil. Place the pan over medium-low heat and cook at a gentle pace, stirring often, until garlic is deep golden brown and crisp, 3 to 5 minutes.
- Add brown sugar, tamarind concentrate, chili powder (1 to 2 tsp. to your desired spice level), fish sauce, soy sauce and water; bring mixture to a simmer. Increase heat to maintain a rapid simmer until sauce is thickened to lightly coat the back of a spoon, stirring often, 8 to 10 minutes. (As it begins to thicken, it may be necessary to decrease the heat and stir more frequently to prevent scorching.) Remove the pan from heat and cool to room temperature. The glaze will keep in a sealed container in the refrigerator for about one week.
- Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.
- Cut Monterey® King Trumpet Mushrooms in half lengthwise and thread onto skewers, alternating with peppers and green onions.
- Brush kebabs with remaining ½ Tbsp. oil. Grill, rotating occasionally, until lightly charred on all sides, 2 to 3 minutes per side. Brush kebabs with some of the glaze and rotate to continue cooking on all sides, about 1 minute more. Brush with more glaze and remove from the grill.
- Serve on a platter, either hot or at room temperature, with any remaining glaze on the side for drizzling.
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