| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | 1 hour |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 477 |
| Fat | 3.7g |
| Saturates | 0.5g |
| Protein | 31.5g |
| Carbs | 78.1g |
| Sugars | 8.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Place a small pan over medium-high heat and toast the Szechuan peppercorns until fragrant, approx. 1 minute. Remove from the pan and crush in a spice grinder or pestle and mortar.
2
Place all the marinade ingredients together in a large bowl and stir to combine.
3
Slice the mushrooms into equal-sized pieces and place in the bowl with the marinade and toss to coat. Set aside to marinate for 1 hour.
4
Meanwhile, soak the skewers in water.
5
Preheat the barbecue or a griddle pan to medium-high heat.
6
Arrange the mushrooms on the skewers then place on the barbecue and grill until charred and tender, approx. 3 minutes per side.
7
Transfer to a serving platter and serve immediately.
