Name: Mushroom Kebabs With Porcini Tahina & Crispy Shallots
Total time: 75 min
Yield: 4
Ingredients: For the crispy shallots (makes about 80g/3¼oz); 400ml/14fl oz vegetable oil; 600g/1lb 5oz shallots, peeled and thinly sliced; Flaked sea salt; For the porcini tahina; 1 bouquet garni; 30g/1¼oz dried porcini mushrooms; 750ml/25fl oz water; 3 dried chillies; 4 cloves garlic, smashed; 120g/4¼oz tahini; Juice of 1 lemon; 1 tsp salt; For the mushroom glaze; 4 tbsp soy sauce; 50ml/2fl oz balsamic vinegar; 25g/1oz caster sugar; 1 tbsp pomegranate molasses; ½ tbsp date syru; For the mushroom kebabs; 500g/1lb 2oz shiitake mushrooms, cleaned; 500g/1lb 2oz oyster mushrooms, cleaned; 6 spring onions, trimmed and cut in to 5cm/2in batons; Olive oil, for brushing; 2 cos or butterhead lettuce, leaves separated; 40g/1½oz crispy shallots; Fresh mint and coriander leaves

VMG Recipes