Recipe Of The Month
Recipe Of The Month
Chargrilled Oyster Mushrooms and Asparagus*[V]
Serves 4 People
Ingredients:
20 asparagus
1l water
20 oyster mushrooms
2dsp rapeseeds oil
100g iceberg lettuce sliced finely
1dsp sugar
1tsp roasted white sesame seeds
Ingredients for sauce:
80ml light mayonnaise
20ml fresh milk
2dsp English mustard
2dsp sugar syrup
1dsp rice vinegar
4dsp Thai light soy sauce
2dsp dark soy sauce
2dsp water
50g ginger
4dsp sugar
Cooking Method
- To make mustard mayonnaise, you add mayonnaise, milk, sugar syrup, mustard and rice vinegar into a bowl and mix well until all combined. Keep to one side.
- Make a ginger soy sauce by adding Thai light soy sauce, dark soy sauce, water, sugar and ginger in a saucepan.
- Slowly cook and bring to a simmer until the sauce is thick, then add the sauce through the sieve and keep to one side.
- Bring a saucepan to a high heat and add water and sugar and bring it to boil.
- Add asparagus and cook on a medium heat for about 11 to 12 minutes.
- Once the asparagus is ready, place it straight into ice water to keep it crunchy and green.
- Bring your grill pan to a medium to high heat and add a dash of oil.
- Grill the asparagus and oyster mushrooms on both sides until they are cooked, this should take 2 minutes on both sides.
- Place them on finely sliced iceberg lettuce and dress with mustard mayonnaise and ginger soy sauce.
- To garnish, sprinkle with roasted white sesame seeds.
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