| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | 30 minutes to overnight |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 471 |
| Fat | 26.1g |
| Saturates | 3.6g |
| Protein | 9.9g |
| Carbs | 52g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCrush the garlic cloves and place them in a small bowl. Add the olive oil, soya sauce and liquid smoke to the same bowl and whisk together.
Place the mushrooms in a shallow dish or resealable bag. Pour the marinade over them, ensuring they are evenly coated. Allow to marinate for at least 30 minutes, or overnight in the refrigerator.
Meanwhile, prepare the white BBQ sauce. In a bowl, combine the mayonnaise, white vinegar, Dijon mustard, honey, smoked paprika, crushed garlic, salt and pepper. Whisk until well combined. Adjust the seasoning to taste then set aside.
Heat a pan over a high heat. Once hot, place the mushrooms in the pan and cook for approx. 4-5 minutes per side, or until they develop a smoky flavour.
Finely chop a handful of coriander and the parsley and toss them through the cooked rice.
Serve the smoked mushroom steaks with the herby rice, a drizzle of white BBQ sauce, sesame seeds and remaining coriander.
