Vegetarian Recipes - Mushrooms with Garlic Chili Sauce Recipe

Ingredients

• 12 large field (portabello), chestnut or oyster mushrooms

• 4 garlic cloves, roughly chopped

• 6 coriander (cilantro) roots, roughly chopped

• 15ml/1 tbsp sugar

• 30ml/2 tbsp light soy sauce

• ground black pepper

For the dipping sauce:

• 15ml/1 tbsp sugar

• 90ml/6 tbsp rice vinegar

• 5ml/1 tsp salt

• 1 garlic clove, crushed

• 1 small fresh red chili, seeded and finely chopped

Serves 4

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Method:

1. If using wooden skewers, soak eight of them in cold water for at least 30 minutes to prevent them from burning when exposed to direct heat.

2. 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.

3. Add the garlic and chili to the mixture, pour into a serving dish and keep warm.

4. In a mortar pound or blend the garlic and coriander roots. Scrape the mixture into a bowl and mix with the sugar, soy sauce and a little pepper.

5. Trim and wipe the mushrooms and cut them in half. Thread three mushroom halves on to each skewer. Lay the filled skewers side by side in a shallow dish.

6. Brush the soy sauce mixture over the mushrooms and leave to marinate for 15 minutes.

7. Cook on a barbecue or under a hot the grill (broiler) for 2-3 minutes on each side. Serve with the dipping sauce.

Note: Succulent spiced mushrooms taste great when cooked over coals.