Sesame, Soy Grilled Mushrooms
Sesame, Soy Grilled Mushrooms
These sesame, soy grilled mushrooms are delicious if you fancy something meaty and delicious that’s not meat. I love to serve these alongside some jasmine rice and wok’d vegetables. They make for a delicious side dish too.
| Serves 2 |
Ingredients
Small bunch of basil (or Thai basil if you can find it)
Sunflower oil 300ml approx.
3 portabello mushrooms
2tbsp soy sauce
2tbsp toasted sesame oil
2tbsp runny honey
Toasted sesame seeds
Method
For the crispy basil separate the basil leaves from the stems and have a kitchen towel lined plate ready.
Place enough sunflower oil into a small saucepan to come roughly 3cm high. Heat the oil until it sizzles when you drop a basil leaf in it.
When the oil is hot enough add half the basil leaves and cook for just 15 seconds. Remove with a slotted spoon or fork and drain on the kitchen towel lined plate. Repeat with remaining leaves.
Heat your oven to its max temp on a grill setting and place an oven wrack on the top shelf. Line a large baking tray with parchment paper.
Slice the mushrooms into roughly 1cm thick slices.
Combine the soy, sesame and honey in a bowl and stir till smooth.
One at a time, dip the mushroom slices into the marinade, tossing to coat before placing onto the tray.
Grill for about 3-5 mins keeping an eye on them.
Transfer to a plate and garnish with sesame seeds and the crispy basil.
This works well served alongside these Crispy Sprouts With Chilli Lime Dressing.