Shiitake Mushroom Veloute with Creme Fraiche and Teriyaki

Recipe courtesy of the Mushroom Council and


Yield: 4


1/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 ounces sliced smoked ham or Canadian bacon, cut in 16 (1-inch wide) strips
16 fresh basil or small spinach leaves
1 pound white button mushrooms
1 medium-sized red or green bell pepper, cut in 1-inch squares


Preheat outdoor grill or broiler. In a small bowl combine oil, vinegar, salt and black pepper; set aside.

On four 8-inch or eight 4-inch skewers alternately thread ham, basil, mushrooms and bell pepper, folding ham and basil to fit on skewers. Brush generously on all sides with oil and vinegar mixture. Grill or broil 4 to 5 inches from heat source until mushrooms are golden, turning occasionally, 6 to 7 minutes.

Place skewers on a serving platter, brush with any remaining oil-vinegar mixture. Serve over steamed rice sprinkled with chopped parsley, if desired.


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