MUSHROOM AND ONION SKEWERS

Ingredients

• 18 small bamboo skewers
• 1/3 cup soy sauce
• 1/4 cup water
• 2 tbsp dry white wine
• 2 tbsp packed brown sugar
• 1 tbsp grated fresh ginger
• 1 tbsp sesame oil
• 1 1/2 tsp cornstarch
• Dash salt
• Dash hot pepper sauce
• 6 green onions
• 18 large mushrooms

Directions

1. Soak bamboo skewers in hot water for 30 minutes. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
2. To prepare sauce, combine soy sauce, water, wine, brown surgar, ginger, sesame oil, cornstarch, salt and hot pepper sauce in a small non-reactive saucepan. Bring to a boil over medium heat, stirring frequently. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat and set aside.
3. For each green onion, cut root end into three 1 1/2 inch pieces; reserve remaining top portion for another use. Thread a green onion piece crosswise and a mushroom, stem end first, onto each soaked skewer.
4. Brush vegetables with some of the sauce; set aside remaining sauce to baste vegetables.
5. Grill vegetable skewers over medium heat on natural gas barbecue, turning once and basting with remaining sauce, until golden brown, about 5 minutes.