SHIITAKE, OYSTER MUSHROOM & SPRING ONION WITH WASABI BUTTER

Recipes & food styling Jane Lyons & Will Bowman

	6 shiitake mushrooms, sliced
	6 spring onions, white parts, chopped into 3cm lengths
	12 oyster mushrooms
	coriander, to serve
	FOR THE TARE/SAUCE
	⅓ cup soy sauce
	⅓ cup black vinegar
	3 garlic cloves
	2cm piece ginger, cut into fine matchsticks
	2 tablespoons brown sugar
	1 tablespoon fish sauce
	⅓ cup water
	6 spring onions, green ends (reserve the white parts for the skewers)
	bunch of coriander roots
	shiitake mushroom stalks
	FOR THE WASABI BUTTER
	100g butter, at room temperature
	10g wasabi paste

1.	FOR THE WASABI BUTTER
2.	Combine all the tare/sauce ingredients in a small pot over a medium heat.
3.	Ideally you don’t want it to boil, rather infuse at just below a simmer for 20 minutes.
4.	Remove from the heat, strain and reserve for basting.
5.	Cut the butter into small pieces then mix in the wasabi paste until well combined.
6.	Return to the fridge until you need it.
7.	Thread shiitake mushrooms, spring onions and oyster mushrooms onto skewers.
8.	Cook over coals or on a barbecue at medium to high heat, turning and basting constantly for 8 minutes.
9.	Remove from heat, place on a dish and melt over a piece of the wasabi butter.
10.	Garnish with chopped coriander.