We recently got a hibachi as a house-warming present. A hibachi is a mini clay charcoal bbq which the Japanese love to use for picnics etc. To celebrate, we had a hibachi cooking night and ate like kings. Here is the recipe for bbq mushrooms.
4 large mushrooms with caps that can be filled
4 cloves of garlic
5 teaspoons of sesame oil
1 teaspoon of grated ginger
1 handful of corriander or asian herbs of your choice
6 tablespoons of tamari or dark soy sauce
1. Take stalks out of mushrooms, this will make them cook quicker.
2. On the side of the mushroom you aren’t filling, coat with sesame oil or tamari, something to make the mushroom wet.
3. Mix together the other ingredients into a paste. You may need to use a blender or mortar and pestle to crush herbs, and garlic.
4. Spread the paste evenly between the 4 mushrooms caps.
5. BBQ on the mushrooms backs and then if required flip them over and bbq the caps that have the filling. They should take a maximum of 5 minutes to cook (depending on how hot your bbq is).
6. Serve with yummy salad, like Lorna’s Vietnamese Coleslaw.
Thanks to Pete and Nancy who gave us the hibachi and inspired some table-top BBQing.