Sticky teriyaki mushroom skewers
This recipe is a take on the Oyster Satay from the Wicked Healthy Cookbook. It’s meaty, sensationally seasoned and sticky sweet all at once – you’ll be surprised at how simple these are to make. We use Wicked Kitchen spices and sauces available at Tesco UK in this recipe, but feel free to freestyle with your own blends!
Ingredients
- 6 Oyster Mushrooms
- Garlic, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp Sesame togarashi spice (Wicked Kitchen Sesame Togarashi Spice Blend)
- Green onions, trimmed and sliced into 2-inch pieces
- Teriyaki sauce (Wicked Kitchen Sticky Teriyaki Sauce)
- Chilli pepper
- Black and white sesame seeds
- Oil
- Black pepper
- Salt
Method
- Preheat oven to 400ºF (200ºC).
- Slice mushrooms lengthwise into strips about ¼ inch thick and soak in a bowl of hot water for 5 minutes, to loosen them up.
- Strain and marinade in garlic, soy sauce, Sesame Togarashi, salt and pepper in a bowl. Stir and set to cool for 10 minutes (until pliable).
- Fold mushroom slice and thread onto skewer, alternating folds, until you have 4 folded mushrooms per skewer. Repeat using all mushrooms.
- Heat a cast-iron pan on a medium-high heat, when it’s hot, swirl oil in the pan to coat the bottom. Then sear skewers on each side, until golden brown on each side. Add Sesame Togarashi seasoning, salt, and pepper while cooking. Adding more seasoning with every turn.
- Once golden brown and crispy on the outside, turn off the heat and transfer to a parchment-lined baking sheet, drizzle Teriyaki Sauce over each skewer.
- Secure the top of each skewer with 2 slices of green onion and a chilli pepper, then cook in the oven for 15 minutes.
- Remove from oven, set aside and sprinkle black and white sesame seeds on top.
- Serve and enjoy!