1. Soak the bamboo skewers in water.
2. Wipe the mushrooms with a clean, dry tea towel to remove any earth stuck to them. Thread mushrooms onto the skewers. Set aside.
3. The glaze: In a bowl, whisk together all other ingredients. Set aside.
4. Preheat the BBQ to medium. Place mushroom brochettes on the grill and cook 5 or 6 minutes per side. When cooked, brush them evenly with glaze and then roll them quickly on the grill before removing them.

Try the perfect pairing: portobello mushrooms, maple, and pineapples all share the same aromatic profile as La Pêche Mignonne white wine. Enjoy them together for a complete taste experience.

Recipe by "Créateur d'Harmonies" François Chartier.