This recipe is of Japanese origin, simple but unusual and quite delicious. It offers a different way to enjoy fresh mushrooms and is a perfect side dish to enliven a barbecue. The mushrooms may also be cooked under the grill, so the dish may be savoured indoors during the winter as well, missing only the smokey barbecue flavour. For an authentic taste, try to obtain Japanese sake for the sauce; if it cannot be found, rice wine or dry sherry are acceptable substitutes. The lemon sauce can be made beforehand.
Sprinkle the mushrooms with the salt and mix well. Put the mushrooms into a colander and leave to drain for 20 minutes. When the mushrooms have drained, rinse them in water and blot dry with kitchen paper.
Heat the sauce ingredients together in a small pan until the sugar dissolves. Leave to cool.
Soak some wooden skewers in cold water for 5 minutes. Thread 3 or 4 mushrooms on each skewer and cook under the grill or on a barbecue. When they are cooked, remove from the skewers, mix with the sauce and serve.
© 1995 Ken Hom. All rights reserved.