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Dinner with Rukmini
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Yuzu Mushrooms with Coriander and Cashews
Introduction from Rukmini Iyer
You can find tiny bottles of yuzu juice along with Japanese rice vinegar and soy in larger supermarkets – it’s the juice of a South East Asian citrus fruit, like a more floral, and very addictive version of lime juice. Worth splashing out for this unusual side dish.
Ingredients
Essential kit
You will need: a barbecue.
Method
Toss the mushrooms in a large bowl with the sesame oil and sea salt flakes.
For the dressing, stir the yuzu, sesame oil and sea salt flakes together. Taste and adjust the salt and yuzu as needed, then set aside.
Once your barbecue is good and hot, grill the mushrooms, turning them every 5 minutes until they are cooked through – this should take 15–20 minutes.
Arrange the mushrooms on a platter, drizzle over the yuzu dressing, and scatter over the chopped coriander and cashews.
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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