Spicy Grilled Mushrooms

As explained in Soy and Ginger Grilled Swordfish, I started cooking to save money and calories. This recipe is a part of my endeavour to learn to cook.

The man and I both love mushrooms, to the point where they are a staple in our kitchen. We used to fry sliced or quartered mushrooms in butter. I decided to give this recipe a try in a way to have mushrooms without adding the extra fat. These 'shrooms turned out far better and more flavourful than I expected. It is also very quick and easy, and doesn't dirty anything other than the skewers.

INGREDIENTS

• 1 Lbs large fresh Cremini mushrooms
• 2 Cups soy sauce
• 1 Cup red wine vinegar
• Hot sauce to taste (I like "Dat-L-Do It" Far East hot sauce)

WHAT TO DO WITH THEM

1. Wash the mushrooms, and poke holes in them with a fork.
2. Get a gallon sized pastic zipper bag and add in the wet ingredients. Add pepper if you so desire. Seal the bag and mix it up.
3. Put the washed holey mushrooms into the bag with the wet ingredients.
4. Trying to make sure all the mushrooms are covered, place the bag in the fridge to sit for a few hours.
5. Skewer the 'shrooms, and grill them over a medium flame for about ten minutes, turning them to brown all sides evenly.

SERVING SUGGESTIONS

• Serve them immediately as a side dish or appetizer.
• Perhaps with hamburgers, steak, or grilled fish.
• Or with a frosty beer (in a bottle).

It's delish!