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PrintMUSHROOMS WITH GARLIC AND CHILLI SAUCE
These tasty mushroom kebabs are ideal for the vegetarians in a barbecue party because they look, smell, and taste wonderful.
Serves :
4
Preparation Method :
- If using wooden skewers, soak them in cold water for at least 30 minutes to prevent them burning over the barbecue or under the grill (broiler).You will need eight skewers.
- Make the dipping sauce by heating the sugar rice vinegar and salt in a small pan, stirring occasionally until the sugar and salt have dissolved.
- Add the garlic and chilli, and pour into a serving dish and keep warm.
- Thread three mushroom halves on to each skewer. Lay the filled skewers side by side in a shallow dish.
- In a mortar or spice grinder pound or blend the garlic and coriander roots.
- Scrape into a bowl and mix with the sugar soy sauce and a little pepper.
- Brush the soy sauce mixture over the mushrooms and leave to marinate for 15 minutes.
- Prepare the barbecue or preheat the grill (broiler) and cook the mushrooms for 2 - 3 minutes on each side.
- Serve with the dipping sauce.
INGREDIENTS
- 12 large field (Portobello), chestnut or oyster mushrooms or a mixture, cut in half
- 4 garlic cloves, coarsely chopped
- 6 coriander (cilantro) roots, coarsely chopped
- 1 tablespoon granulated sugar
- 2 tablespoons light soy sauce
- Ground black pepper
- For the dipping sauce
- 1 tablespoon granulated sugar
- 100 ml rice vinegar
- 1 teaspoon salt
- 1 garlic clove, crushed
- 1 small fresh red chilli, seeded and finely chopped
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