Mushroom and Vegetable Satays

Ingredients

• 1/3 cup (75 mL) fresh lemon juice
• 3 tbsp (45 mL) EACH liquid honey and soy sauce
• 1 ½ tbsp (22 mL) grated fresh ginger
• 1 large clove garlic, minced
• 32 (1 lb/500 g) medium fresh Mushrooms
• 8 bamboo skewers
• 1 small red or sweet onion, cut into wedges
• 24 (4 oz/125 g) sugar snap or snow peas
• (optional) sesame seeds and/or peanut sauce
• noodles

Instructions

1. In large mixing bowl, whisk together lemon juice, honey, soy sauce, ginger and garlic. Stir in whole mushrooms until coated. Marinate at room temperature 30 –60 minutes, stirring occasionally. Meanwhile soak bamboo skewers in water for the same time. Separate red onion wedges into individual layers. Remove mushrooms, reserving marinade in a small saucepan. Thread mushrooms, alternating with onion wedges and sugar peas onto wooden skewers. Grill on the barbecue for 3 minutes on each side.
2. Meanwhile cook noodles as directed on package and heat marinade until boiling for 1-2 minutes or until thickened slightly to use as sauce. Serve skewers on cooked noodles. Drizzle sauce over noodles and sprinkle with sesame seeds if desired. Serve peanut sauce on side for dipping.

Notes