Categories
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Mushrooms with Garlic and Chilli Sauce |
Tips: These spicy, garlic-flavoured
mushrooms make and ideal vegetarian
alternative for a dinner party or
summer barbecue.
If you like really spicy foods, do not
remove the seeds from the red chilli.
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Yield:4
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INGREDIENTS: |
| 12 |
large field (portabello), brown cap (cremini) or oyster mushrooms, or a mixture of the three, halved |
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| 4 |
garlic cloves, coarsely chopped |
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| 6 |
coriander (cilantro) roots, coarsely chopped |
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| 2 tbsp |
sugar |
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| 6 tbsp |
rice vinegar |
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| 1 tsp |
salt |
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| 2 tbsp |
light soy sauce |
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ground black pepper, to taste |
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DIRECTIONS:
- If using wooden skewers, soak eight of them in cold water for at least 30 minutes before making the kebabs. This will prevent them from burning over the barbecue or under the grill (broiler).
- Make the dipping sauce by heating 1 tbsp of the sugar, rice vinegar and salt into a small pan, stirring occasionally until the sugar and salt have dissolved. Add the garlic and chilli, pour into a serving dish and keep warm.
- Thread three mushroom halves onto each skewer. Lay the 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 remaining 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, and cook the mushrooms for 2-3 minutes on each side. Serve with dipping sauce.
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