Ingredients

• 2 brown Oyster mushroom clusters, about 101/2 oz/300g total
• Sea salt to taste
• About 1/2 tsp ground black pepper
• 1 tsp granulated garlic
• About 2/3 cup teriyaki sauce (158ml) such as Wicked Kitchen Sticky Teriyaki Sauce
• 1/2 small red onion
• 4 green onions
• 1 bunch of asparagus (1lb/454g)
• 1 cup frozen sweetcorn
• 2 tbsp minced fresh ginger
• 1 can (400g) chickpeas, drained
• 2 cups snap peas or snow peas
• 2 cups frozen peas
• 2 tbsp toasted sesame oil (30 ml)
• 4 cups cooked rice
• 1 thinly sliced red chili pepper, for garnish

Method

Preheat oven to 420°F (215°C).

For the mushrooms, use the Sarno Sear, but break the mushrooms into individual petals first. You can press and sear all the separate petals in the pan at once, seasoning them with salt, pepper, and granulated garlic. Near the end of cooking, spoon 5 tablespoons (78 ml) of teriyaki sauce over the mushrooms and turn with the tongs to caramelise the mushrooms in the sticky sauce.

Turn off the heat and transfer the pan of mushrooms to the preheated oven. Bake for 15 minutes.

Meanwhile, cut the red onion into thin strips and chop the green onions. For the asparagus, cut the whole bunch in half crosswise (you can leave the rubber band on). Save the top part with the tips for another recipe.

For this dish, chop the remaining asparagus crosswise into little coins. Then mince the ginger and get everything else ready to go. Heat a wok or deep skillet over high heat. When hot, add the red onions and stir fry for 10 seconds. Then stir in the sweetcorn, ginger, chickpeas, snap peas, frozen peas, and asparagus, stirring each for 5 seconds when added. Stir in the sesame oil, a couple of pinches of black pepper, a pinch of salt, and then the cooked rice. Stir in the remaining 5 tablespoons (78 ml) of teriyaki sauce and half the green onion.

Remove the mushrooms from the oven.

Plate up the fried rice and add the meaty teriyaki mushrooms on top.

Garnish with the sliced chilli and green onion.