One of the first questions I get asked after people find out that I’m vegetarian, after “where do you get your protein/iron/calcium?”, is “what do you take to barbecues? Do you just eat salad?”
No, usually I just buy some sort of vegie burger or sausage substitute and throw it on with everyone else’s stuff. Problem. Solved.
Except for this one barbecue I went to recently, that pretty much changed my approach to barbecue foods forever. A friend of mine put whole giant field mushrooms on the barbecue – not unusual but certainly delicious! – with some margarine.
And kecap manis (Indonesian sweet soy sauce).
These mushrooms blew not only my mind, but the world and all superheroes in it.
I wanted to recreate them at home, so I preheated the oven and got to work. Now, when I’m not at barbecues just having mushrooms feels kinda weird, so I bought some broccolini for a contrast in colour and texture. And because I wanted an excuse to buy broccolini.
The mushrooms didn’t work out like the first barbecue ones and, I suspect, like all good things were one of those beautiful moments where everything aligns and it’s never going to be that good again. But, you know what? They’re still pretty delicious.
Sweet mushrooms with broccolini
- 3 large field mushrooms
- 2 tbs margarine or butter
- 2 tbsp crushed garlic
- 1 thinly sliced red chilli (optional)
- 3-4 tbs kecap manis
- Pre-heat oven to 200 degrees.
- Wipe mushrooms and drop some margarine, kecap manis, chillis and garlic on them. I wouldn’t bother being too fussy with balancing them or mixing at this point – they melt and mingle anyway.
- Place in a lined tray in the oven.
- Bake for 20-30 minutes until mushrooms are cooked through.
- Slice and serve with steamed broccolini
- You could probably do these as a sautee with button mushrooms as a side dish