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Beer Snacks Recipes

Roasted Wild Mushrooms

BBQs don’t always have to involve meat. Michelin Star Chef, Simon Hulstone’s wild Wasabi dressed mushrooms have all the flavour and texture you need. 

Plated mushrooms



1/ Slice the king oyster mushroom from top to bottom in half, score the flesh with a knife, remove any root from the maitake and then split the bunch into three pieces.

2/ Mix the teriyaki, juices, sugar, Staropramen and wasabi together. Pour over the mushrooms and mix around. Allow to marinade for 10 minutes.

3/ Bring the rice wine, caster sugar, salt and water to the boil and then allow to cook down to room temp. Thinly slice the radishes and mooli and add to the cooled liquid.

4/ Shake off any excess liquid from the mushrooms and then place on the hot BBQ, be careful of any drips from the mushrooms on the hot coals. Keep turning the mushrooms over with the tongs and once cooked set aside and keep warm.

5/ Use the remaining marinade mix in the sesame and olive oil to make a dressing.

6/ Arrange the mushrooms on your serving plate and dress with the marinade dressing.

7/ Garnish the mushrooms with the pickled radishes, pink grapefruit segments and fresh herbs, slice the water chestnuts and grate the cooked chestnuts over the mushrooms, sprinkle with the sesame seeds and serve whilst still warm.

Serves 4

4 x 125g Pieces of Maitake/Hen of the wood mushrooms

8 x king oyster mushrooms

200ml teriyaki sauce

2 lemons juiced

2 oranges juiced

50g dark brown sugar

1 tsp wasabi powder

100ml Staropramen

50ml toasted sesame oil

150ml olive oil

8 breakfast radishes

1 small daikon / mooli

100ml rice wine vinegar

50g caster sugar

75ml water

10g sea salt

1 tin of water chestnuts

50g vacuum packed cooked chestnuts

100g bunch of fresh coriander

1 punnet micro radish herb

2 pink grapefruits

1 tsp black sesame seeds

1 tsp toasted white sesame seeds