Preheat grill or broiler. Trim stem ends of mushrooms; thread lengthwise on skewers. In a large, shallow dish, place mushroom skewers and steak. To prepare teriyaki sauce: In a large bowl, combine brown sugar, ginger, garlic, pineapple juice and soy sauce. Pour over mushrooms and steak. Let stand at room temperature up to 30 minutes, turning occasionally, or marinate several hours in the refrigerator. Grill mushrooms and steak, turning once and basting with teriyaki sauce, until mushrooms are soft and browned, and steak is cooked as desired (about 10 minutes for medium-rare)

Mushrooms can also be served as a tasty side dish. Here is information on how to sauté, microwave, and roast them:

Sauté: For each eight oz. of mushrooms, melt one Tbs. butter or heat one Tbs. of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated. It will take about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.

Microwave: Simply clean and cook as follows: Put eight oz. of thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on high (100 percent power) for two to three minutes, stirring once.

Roast: Place mushrooms in a shallow baking pan. Toss with a little oil and roast in a 450 degree oven, stirring occasionally until brown, about 20 minutes. Use about one Tbs. of oil for each eight oz. of mushrooms.

Yield: 4 servings