Serves:
Prep time:
| King Oyster Mushrooms | 8 large |
| Grated Ginger | 1 tbsp |
| Oil, For Grilling | |
| To Serve- Shichimi Togarashi, Sesame Seeds, Sliced Spring Onions | |
| Asian Miso Sesame & Soy Dressing & Marinade | 1/2 cup |
Method
- Soak 16 wooden skewers in water for a few seconds. Remove onto a tea towel and pat dry.
- Cut each King Oyster mushroom in half lengthways. Skewer each mushroom.
- Mix ginger and Birch & Waite Asian Miso Sesame & Soy Dressing & Marinade in a bowl.
- Brush each mushroom on both sides with the marinade using a pastry brush.
- Heat oil in a grill pan on high. Add mushroom skewers to pan and grill for 2-3 minutes on each side or until cooked through and charred around the edges.
- Place grilled mushroom skewers on a serving plate. Sprinkle with Shichimi Togarashi, sesame seeds and spring onion. Serve immediately with extra Birch & Waite Asian Miso Sesame & Soy Dressing on the side.
Cook’s Note:
If you’re unable to find King Oyster Mushrooms, sub with big flat or Portobello mushrooms.
Recipe created by Cook Republic for Birch & Waite.
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