Mushroom Kebabs for the Grill

Ingredients

• 1 lb mushroom (mixed-type mushrooms if you can get them)
• 5 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 2-3 teaspoons coarse grain mustard
• 2 teaspoons garlic, finely chopped
• 1/2 teaspoon black pepper, coarsely ground
• 1/2 teaspoon flaked sea salt
• vietnamese coriander leaves (optional)

Directions

1. 1

   In my photographs you might see something green skewered between the mushrooms. This is called "Vietnamese Coriander", which was new to me, so I bought it to taste. I put some folded leaves between die mushrooms,, and it was a delightful herby taste! But it's entirely optional. The photos were taken before they were grilled, as it was impossible afterwards: DH put them in a dish with the meat, and it was already dark.

2. 2

   You need 4 - 6 bamboo skewers. Keep in mind that grilled mushrooms shrink a bit, but not as much as in a pan, because they don't go as soft. Do pack the skewers generously.

3. 3

   Clean mushrooms if necessary. Use as many types as you can get. (I have not tried reconstituting dried mushrooms, but I suppose it can work).

4. 4

   In a bowl, whisk everything in a bowl: from the olive oil down to the sea salt flakes.

5. 5

   Thread the various mushrooms on the skewers. If large, like oyster mushrooms, simply cut them into smaller bits.

6. 6

   Put the mushroom skewers into a suitable container, and drizzle over the marinade/dressing.

7. 7

   Leave at room temperature until needed, and turn at least once in the next hour.

8. 8

   Grill with the meats on the grid, drizzling over the leftover marinade. Don't worry if the oil in the marinade makes the flames flare up: it adds to the taste! Enjoy -- it's super!