Instructions: Sprinkle the mushrooms with the salt and mix well. Put the mushrooms into a colander and let drain for 20 minutes. When the mushrooms have drained, rinse them in water and blot dry with paper towel.

Heat the sauce ingredients together in a small saucepan until the sugar dissolves. Let cool.

Soak some wooden skewers in cold water for 5 minutes. Thread 3 or 4 mushrooms on each skewer and cook under a broiler or on a barbecue. When they are cooked, remove from the skewers, mix them with the sauce and serve.

This recipe yields 4 servings.

Comments:
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 or as an accompaniment to grilled meats or poultry. The mushrooms may also be cooked using your oven broiler, so the dish may be savored indoors during the winter as well, missing only the smoky barbecue flavor. For an authentic taste, try to obtain Japanese sake for the sauce; if it cannot be had, rice wine or dry sherry are acceptable substitutes. The lemon sauce may be made beforehand.

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