Ingredients
| 6 shiitake mushrooms, sliced | |
| 6 spring onions, white parts, chopped into 3cm lengths | |
| 12 oyster mushrooms | |
| coriander, to serve | |
| FOR THE TARE/SAUCE | |
| â…“ cup soy sauce | |
| â…“ cup black vinegar | |
| 3 garlic cloves | |
| 2cm piece ginger, cut into fine matchsticks | |
| 2 tablespoons brown sugar | |
| 1 tablespoon fish sauce | |
| â…“ cup water | |
| 6 spring onions, green ends (reserve the white parts for the skewers) | |
| bunch of coriander roots | |
| shiitake mushroom stalks | |
| FOR THE WASABI BUTTER | |
| 100g butter, at room temperature | |
| 10g wasabi paste |
Instructions
| 1. | FOR THE WASABI BUTTER |
| 2. | Combine all the tare/sauce ingredients in a small pot over a medium heat. |
| 3. | Ideally you don’t want it to boil, rather infuse at just below a simmer for 20 minutes. |
| 4. | Remove from the heat, strain and reserve for basting. |
| 5. | Cut the butter into small pieces then mix in the wasabi paste until well combined. |
| 6. | Return to the fridge until you need it. |
| 7. | Thread shiitake mushrooms, spring onions and oyster mushrooms onto skewers. |
| 8. | Cook over coals or on a barbecue at medium to high heat, turning and basting constantly for 8 minutes. |
| 9. | Remove from heat, place on a dish and melt over a piece of the wasabi butter. |
| 10. | Garnish with chopped coriander. |
Recipes & food styling Jane Lyons & Will Bowman
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