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Teriyaki mushroom skewers recipe

Teriyaki mushroom skewers recipe

1 rating

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

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
    54kcal
    3%
  • Fat

    4g 6%
  • Saturates

    1g 3%
  • Sugars

    1g 2%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 2g Protein 2.7g Fibre 0.8g

Method

These teriyaki mushroom skewers from Derek Sarno are the perfect main for a vegan-friendly barbecue.

Derek Sarno

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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