Mushroom Shooters
Makes 6-7
200 gm (10-12) small mushrooms – remove the stalk carefully and keep whole
¼ of red or green capsicum – cut into ½” pieces (6-7 pieces)
A few medium wooden skewers marinade
2 tbsp soya sauce
1 tsp grated ginger, 1 tsp crushed garlic
Rind of 1 lemon, 1 tsp lemon juice
1 tsp brown sugar or gur, 1 tbsp oil
¼ tsp red chilli flakes, ¼ tsp salt, 1 tsp ground cumin (jeera powder)
Method
* Mix all ingredients of the marinade together in a bowl.
* Trim the stalks. Add mushroom caps, stalks and capsicum to the marinade & leave aside for at least one hour in the marinade. You can leave longer if you like.
* At serving time, on a wooden stick, thread a mushroom cap side ways, keeping it flat, then a stalk, again a mushroom and a stalk. Finally top with a small piece of capsicum.
* Heat 1-2 tbsp oil in a large non stick pan to grease the bottom of the pan. Put the skewers on it. Press lightly. Reduce heat. When the underside turns brown after 2-3 minutes, turn the side. Brown the other side also on low heat for 2-3 minutes. Spoon any left over marinade on the skewers. Remove from pan and serve hot.
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