Ingredients:
Mushrooms – 12 large field, chestnut or oyster or a mixture, cut in half
Garlic – 4 cloves, coarsely chopped
Coriander Roots – 6, coarsely chopped
Sugar – 1 tblsp, granulated
Soy Sauce – 2 tblsp, light
Black Pepper – ground, as per taste
Skewers – 8 (if using wooden skewers soak them in cold water for 30 minutes atleast)
For the Dipping Sauce:
Sugar – 1 tblsp, granulated
Rice Vinegar – 6 tblsp
Salt – 1 tsp
Garlic – 1 clove, crushed
Red Chilli – 1 small, seeded and finely chopped
Method:
1. Make the dipping sauce by heating sugar, rice vinegar and salt in 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.
2. Thread three mushroom halves on to each skewer. Lay the filled skewers side by side in a shallow dish.
3. Pound or blend the garlic and coriander roots. Scrape into a bowl and mix with the sugar, soy suace and a little pepper.
4. 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.
5. Serve with the dipping sauce.
