Serve 2, prep time 15 minutes, cooking time 20 minutes
INGREDIENTS
400g king oyster mushrooms (approx 6)
2 garlic cloves, thinly sliced
2 tbsp of soy sauce
1 tsp of Chinese five-spice
4 wooden skewers, soaked in cold water for 20 minutes
3 spring onions, thickly sliced, keeping the green stems to serve
1 tbsp oil
2 tbsp of oyster sauce
TO SERVE
Steamed rice to serve
Chopped spring onion stems
Sesame seeds
Slice the mushrooms lengthways, into ½ cm strips.
Place in a deep bowl and cover with boiling water; stand for ten minutes.
In a bowl combine the soy sauce, garlic and five-spice.
Drain the mushrooms and pour the spice mix over, combine, and set aside.
For the skewers: Preheat the oven to 200°C.
Fold the mushrooms in half and divide between the four skewers, alternating with spring onion.
Place skewers in a dish, add the marinade over and set aside, preferably overnight.
Heat the oil in a shallow pan, add the mushroom skewers, pour over the excess marinade and cook evenly on all sides for 2-3 minutes.
Transfer the skewers to a lined baking tray.
Add the oyster sauce to the pan, bring to a simmer, allow the sauce to thicken.
Remove from the heat and pour over the mushroom skewers, then place in the oven for 10-15 minutes.
Divide rice between two serving dishes.
Top with the skewers, pour over any excess juices from the oven tray, top with onion stems and sesame seeds.
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