Teriyaki mushroom skewers recipe
These teriyaki mushroom skewers from Derek Sarno are the perfect main for a vegan-friendly barbecue.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 54 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 x 200g packs Tesco Finest King Oyster Mushrooms
- 2 thinly sliced garlic cloves
- 3 tbsp soy sauce
- 1 tsp Sesame Togarashi Spice Blend
- 2-3 tsp Wicked Sticky Teriyaki Sauce
- bird’s-eye chilli (optional)
- sesame seeds
Each serving contains
- Energy
- 225kJ 54.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 2.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 2.0gProtein 2.7gFibre 0.8g
Method
- Slice two 200g packs Tesco Finest King Oyster Mushrooms lengthways into 0.5cm strips, transfer to a heatproof bowl and cover with boiling water; set aside for 5 mins.
- Drain and toss with 2 thinly sliced garlic cloves, 3 tbsp soy sauce and 1 tsp, Sesame Togarashi Spice Blend. Season and set aside for 10 mins. Preheat the oven to gas 7, 220 ̊C, fan 200 ̊C.
- Fold the mushroom slices in half and divide between 4 skewers (soaked if wooden). Light the BBQ and wait until the flames have died down, or heat a heavy-based frying pan over a medium-high heat. Brush the mushrooms with 1 tbsp vegetable oil; sear for 2 mins each side until golden. Sprinkle with an extra 1 tsp Sesame Togarashi Spice Blend halfway through.
- Transfer to a lined baking sheet and drizzle 2-3 tsp Wicked Sticky Teriyaki Sauce over each skewer. Cut 2 spring onions into quarters and thread;2 pieces onto each skewer, alternating with a bird's-eye chilli(optional). Roast for 15 mins, then scatter with sesame seeds to serve.
- See more Plant-based recipes
