Sesame, Soy Grilled Mushrooms

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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.