When you are planning a barbecue for friends and family, it can be tricky finding something really special for the vegetarians in the party. These tasty mushroom kebabs are ideal because they look, smell and taste wonderful.
Ingredients: (Serves 4)
12 large field (portabello), chestnut or oyster mushrooms or a mixture, cut in half
4 garlic cloves, coarsely chopped
6 cilantro (coriander) roots, coarsely chopped
15 ml/1 tablespoon granulated sugar
30 ml/2 tablespoons light soy sauce
Ground black pepper
For the dipping sauce:
15 ml/1 tablespoon granulated sugar
90 ml/6 tablespoons rice vinegar
5 ml/1 teaspoon salt
1 garlic clove, crushed
1 small fresh red chili, seeded and finely chopped
Method:
If using wooden skewers, soak eight of them in cold water for at least 30 minutes to prevent them burning over the barbecue or under the grill. Make the dipping sauce by heating the sugar, rice vinegar and salt in a small pan, stirring occasionally until the sugar and salt have dissolved. Add the garlic and chili, pour into a serving dish and keep warm.
Thread three mushroom halves on to each skewer. Lay the filled skewers side by side in a shallow dish. In a mortar or spice grinder pound or blend the garlic and cilantro roots. Scrape into a bowl and mix with the sugar, soy sauce and a little pepper.
Brush the soy sauce mixture over the mushrooms and leave to marinate for 15 minutes. Prepare the barbecue or preheat the grill (broiler) and cook the mushrooms for 2-3 minutes on each side. Serve with the dipping sauce.
[source from http://www.healthyonlinerecipes.com]
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