Ingredients
- 15 ml sesame oil plus extra for cooking
- 2 garlic cloves, crushed
- 5 ml fresh ginger grated and minced
- 30 ml soy sauce
- 30 ml honey
- 2 ml dried chilli flakes
- 125 ml coconut milk
- 2 x 300 g punnet exotic shiitake and shimeji mushrooms
- 250 g brown baby bottom mushrooms
Minted zoodles
- 15 ml olive oil
- 2 cloves garlic, crushed
- 800 g courgettes, cut using a vegetable peeler with ridges to make pasta spirals
- 30 ml mint pesto
To garnish
- A handful of red micro herbs
Method
- To marinate the mushrooms: Place 4 large shitake mushrooms onto two skewers each, followed by two baby button mushrooms. Place in a wide and shallow dish.
- Mix the marinade ingredients together and pour over the mushrooms. Marinate for at least 20 minutes, turning half way through.
- To make the minted zoodles: Heat the oil in a large non-stick pan and sauté the garlic for a minute. Add the zoodles (courgette spirals) and cook for 2 minutes until slightly wilted, but be careful not to overcook. Season with salt and pepper. Add the chopped mint pesto. Stir well until the zoodles are lightly wilted. Keep warm and take care not to overcook. Set aside.
- To make the mushrooms: Remove the mushrooms skewers or kebabs from the marinade. Add the extra sesame oil (or use canola oil alternatively) in the pan and heat the oil until hot.
- Cook the mushroom kebabs over high heat for 2 minutes, rotating them as you do so. The mushrooms should be well-cooked all around, as well as on the inside. Remove and set aside.
- Add the shimeji mushrooms and cook for 3−4 minutes. Place in the same pan that was used for the mushroom kebabs. Pour over the remaining marinade and bring to the boil. Simmer for just 5 minutes and set aside.
- To serve: Place equal amounts of the warm zoodles in two pasta dishes. Top each with one or two mushrooms kebabs. Scatter the shimeji mushrooms on top. Pour the marinade – now transformed into a sauce − on each dish and garnish with micro herbs. Serve immediately while still warm. Enjoy!
