Teriyaki mushroom skewers recipe

These teriyaki mushroom skewers from Derek Sarno are the perfect main for a vegan-friendly barbecue.

1. Slice two 200g packs Tesco Finest King Oyster Mushrooms lengthways into 0.5cm strips, transfer to a heatproof bowl and cover with boiling water; set aside for 5 mins.

2. Drain and toss with 2 thinly sliced garlic cloves, 3 tbsp soy sauce and 1 tsp, Sesame Togarashi Spice Blend. Season and set aside for 10 mins. Preheat the oven to gas 7, 220 ̊C, fan 200 ̊C.

3. Fold the mushroom slices in half and divide between 4 skewers (soaked if wooden). Light the BBQ and wait until the flames have died down, or heat a heavy-based frying pan over a medium-high heat. Brush the mushrooms with 1 tbsp vegetable oil; sear for 2 mins each side until golden. Sprinkle with an extra 1 tsp Sesame Togarashi Spice Blend halfway through.

4. Transfer to a lined baking sheet and drizzle 2-3 tsp Wicked Sticky Teriyaki Sauce over each skewer. Cut 2 spring onions into quarters and thread;2 pieces onto each skewer, alternating with a bird's-eye chilli(optional). Roast for 15 mins, then scatter with sesame seeds to serve.

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