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Shiitake and Chestnut Mushroom Yakitori

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Ingredients

Adjust Servings:
3 oz Shiitake mushrooms Chunks - Alternative 3 oz of King Trumpet
5 oz Chestnut mushroom Whole unless very large
4 oz Basmati rice
4 tbsp Tamari sauce Substitute low sodium soy sauce
2 tsp Sugar
Zest of a lemon
Juice of 1 lemon
1 ea Thumb of Ginger
1 ea Red chili pepper
3 oz Cavalo Nero Substitute with Kale
1 ea Yellow Onions Small is good
1 ea Carrots
2 tsp Chinese 5 spice powder

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Shiitake and Chestnut Mushroom Yakitori

This vegetarian version of the Japanese street food, traditionally made with chicken, features mixed mushrooms soaked in a spicy lemon and tamari marinade.

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      Ingredients

      Directions

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      Although this recipe is intended to use Shiitake, we made our own variation using King Trumpet mushrooms in place of the Shiitake. The meatiness of the “Kings” worked just fine.

      Adapted from a recipe on https://www.abelandcole.co.uk/

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      Steps

      1
      Done

      Cut any larger chestnut mushrooms in half. Zest the lemon and set aside. Squeeze the juice into a large bowl. Peel and grate the ginger. Finely chop the chilli, removing the majority of the seeds. Add the ginger and chilli to the lemon juice.

      2
      Done

      Add the tamari (or soy sauce if using) and the sugar to the bowl. Pour in 1 tbsp olive oil. Whisk together well. Add the chunks of shiitake mushrooms and chestnut mushrooms to the bowl and mix well to coat in the marinade. Set aside.

      3
      Done

      Peel and finely chop the onion and carrot. Heat a saucepan. When warm, drizzle in 1 tbsp olive oil. Add the onion and carrot. Cook for 5 mins till softened.

      4
      Done

      Rinse the rice under cold water and tip it into the pan with the softened veg. Add 2 tsp China 5 spice, the lemon zest and stir. Pour in 14 oz of boiling water. Add a pinch of salt. Cover, bring to the boil, then turn the heat down. Simmer for 25 mins till all the water is absorbed. Take off the heat. Set aside, lid on, to steam in the pan.

      5
      Done

      Finely chop the cavolo nero. Tumble the marinated mushrooms onto a foil lined grill pan or tray. When the rice has 10 mins left to cook, heat your grill to a medium high setting. Slide the tray under the grill for 5 mins.

      6
      Done

      Add the shredded cavolo nero to the rice while it's steaming and place the lid back on. Baste the mushrooms with any remaining marinade and return to the grill for a further 5 mins.

      7
      Done

      The mushrooms should be cooked and the cavolo nero wilted. Heap the spiced veg rice onto a couple of plates. Spoon over the yakitori mushrooms and any cooked marinade.

      Ian Cooks

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