Wild Mushroom Yakitori

If like me, you’re obsessed with spiralizing, then you’re gonna love the fab new recipe book Spiralized! by Stephanie Jeffs.

It’s packed full of imaginative and delicious recipes like her vegan Wild Mushroom Yakitori, which Stephanie is very kindly sharing below.

I also have a copy of her must-own book to giveaway here.

Over to Stephanie…

For this recipe you really have to use wild mushrooms. They are dry, hold much less water and impart an incredible flavour to the dish.

When grilling the mushrooms, you are aiming for a long-roast effect; the tamari should dry out on the mushroom and leave just a hint of flavour. Soaking the noodles in green tea and lemongrass adds a wonderfully subtle perfume that brings the whole dish together.

Wild Mushroom Yakitori

Wild Mushroom Yakitori

Ingredients (Serves 1)

Preparation time: 10 minutes | Cooking time: 10 minutes

For the mushrooms:

  • 4–6 large wild mushrooms
  • 2 tbsp tamari soy sauce

For the noodles:

  • 1⁄2 courgette (zucchini)
  • 1 green tea bag
  • 1⁄3 stalk lemongrass, bashed

For the stir-fry:

  • 1 tsp rapeseed (canola) oil
  • 1 medium onion, finely chopped
  • 1 spring onion (scallion), finely sliced
  • 2 cloves garlic, finely chopped
  • 2cm/3⁄4in fresh root ginger, finely chopped
  • 1 stalk lemongrass, bashed and finely sliced
  • 1⁄2 green (bell) pepper, finely sliced
  • 1 generous handful beansprouts, washed and patted dry
  • 2–3 tsp tamari soy sauce
  • 1 tsp maple syrup
  • juice of 1 lime

Method

 

  • First, place the mushrooms in a bowl and pour over the tamari. Cover and set aside for at least 4 hours, preferably overnight.
  • After the mushrooms have soaked, thread them lengthways onto a bamboo skewer and set aside. Preheat the grill (broiler) to medium.
  • For the noodles, spiralize the courgette using blade 2 (medium, see page 7) and transfer to a bowl with the green tea bag and lemongrass. Pour over 200 ml/7fl oz/scant 1 cup boiling water and set aside to soak and cool.
  • Place the mushrooms skewers on a grill pan and place under the grill to cook for about 3 minutes on each side; they burn easily so keep a close eye on them and turn occasionally.
  • Meanwhile, make the stir-fry. Pre-heat a wok over a high heat and add the rapeseed (canola) oil. Add the onion, spring onion (scallion) and garlic and toss to combine. Add the ginger and lemongrass to the pan along with a couple of tablespoons of water and keep everything moving around to avoid it burning.
  • When the vegetables have started to wilt, add the green (bell) pepper and beansprouts to the pan, followed by the tamari, maple syrup and lime juice. Stir to combine, then remove from the heat.
  • Drain the noodles and transfer to a serving plate. Place the stir-fried vegetables over the noodles and top with the mushroom skewers. Serve hot.

Nutrition (per serving): 163 calories | 7g protein | 4g fat (of which 0.4g saturates) | 21g carbohydrate (of which 16g sugars) | 7g fibre | 3.7g salt

Spiralize! by Stephanie Jeffs is published by Pavilion Books. Image credit to Tony Briscoe.

Spiralize Recipe Book

 

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