Grilled Mushrooms with spicy teriyaki sauce 😋- served with cucumber salad💚. We had some nice weather here for outdoor grilling but you can make this in the comfort of your kitchen too😍. I was craving for something simple to go with our homegrown lettuces (dressing recipe below💚). Enjoy & wishing everyone safe & healthy🤗. Best, RockedBuzz❤️

Recipe (serves 2-3) ⁣
– 300g [21oz] King Oyster mushrooms (or sub with Bella)⁣

🌱Spicy Teriyaki sauce:⁣
– 1 teaspoon minced ginger⁣⁣⁣
– 2 tablespoons soy sauce⁣⁣⁣
– 2 tablespoons mirin⁣
– 1 1/2 tablespoons organic brown sugar/maple syrup⁣⁣⁣
– 1 tablespoon chili oil with sediment⁣
🌱Miso Ginger dressing for salad or dipping sauce (optional):⁣
– 1 teaspoon grated ginger⁣
– 1 tablespoon red miso⁣
– 1 tablespoon maple syrup⁣
– 1/2 tablespoon rice vinegar⁣
– 1 teaspoon toasted sesame oil⁣
– 2 tablespoons toasted sesame seeds⁣
🌱Cucumber salad: Massage 1 cup of sliced cucumbers (used Persian) with 1/8 teaspoon of salt. Let it sit for 15 mins. Squeeze the cucumbers to remove moisture & season with 1 tablespoon mirin. ⁣

1. Place dressing ingredients (except sesame seeds) in a bowl, whisk until combined. Stir in sesame seeds & set aside. ⁣
2. Clean mushrooms & then pat dry using paper towels. Cut mushrooms into chunks.⁣
Thread about 3 mushrooms pieces onto each skewer, brush each side of the mushrooms with oil. Grill over low-med heat (I used a gas griller). While grilling, brush mushrooms with teriyaki sauce to season & grill until mushrooms are fully cooked through.⁣
3. Serve with cucumber salad & fresh veggie salad with miso ginger dressing. I added Japanese Shichimi Togarashi for the spicy kick as well.⁣