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Grilled Mushrooms with spicy teriyaki sauce ?- served with cucumber salad?. We had some nice weather here for outdoor grilling but you can make this in the comfort of your kitchen too?. I was craving for something simple to go with our homegrown lettuces (dressing recipe below?). Enjoy & wishing everyone safe & healthy?. Best, WoonHeng❤️
Recipe (serves 2-3)
?Ingredients:
– 300g [21oz] King Oyster mushrooms (or sub with Bella)
?Spicy Teriyaki sauce:
– 1 teaspoon minced ginger
– 2 tablespoons soy sauce
– 2 tablespoons mirin
– 1 1/2 tablespoons organic brown sugar/maple syrup
– 1 tablespoon chili oil with sediment
?Miso Ginger dressing for salad or dipping sauce (optional):
– 1 teaspoon grated ginger
– 1 tablespoon red miso
– 1 tablespoon maple syrup
– 1/2 tablespoon rice vinegar
– 1 teaspoon toasted sesame oil
– 2 tablespoons toasted sesame seeds
?Cucumber salad: Massage 1 cup of sliced cucumbers (used Persian) with 1/8 teaspoon of salt. Let it sit for 15 mins. Squeeze the cucumbers to remove moisture & season with 1 tablespoon mirin.
1. Place dressing ingredients (except sesame seeds) in a bowl, whisk until combined. Stir in sesame seeds & set aside.
2. Clean mushrooms & then pat dry using paper towels. Cut mushrooms into chunks.
Thread about 3 mushrooms pieces onto each skewer, brush each side of the mushrooms with oil. Grill over low-med heat (I used a gas griller). While grilling, brush mushrooms with teriyaki sauce to season & grill until mushrooms are fully cooked through.
3. Serve with cucumber salad & fresh veggie salad with miso ginger dressing. I added Japanese Shichimi Togarashi for the spicy kick as well.
Styling inspired by @bonappetitmag .
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