Melbourne Food & Wine
Melbourne Food & Wine
Festival Countdown20th year
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Recipes
Teriyaki Glazed BBQ Mushrooms
Brendan McQueen's teriyaki glazed BBQ mushrooms served with shredded asian coleslaw and wasabi mayonnaise
Ingredients and Method
For the mushrooms
- 1 bottle Yamasa teriyaki sauce* – 300ml
- 1 box Portobello mushrooms – stems removed
*From Diawa Foods ph: 1300 986 318
For the coleslaw- 1 x wombok
- 5 bunches gailaan leaves
- 3 heads raddiccio
- 3 egg yolk
- 500ml vegetable oil
- 20ml rice vinegar
- 20g wasabi paste
For the mushrooms:
- Place mushrooms in a large bowl and coat with a little vegetable oil and teriyaki sauce
- Grill on hot BBQ
For the mayonnaise:
- Blend all ingredients in processor adding oil slowly to emulsify.
- Pass through sieve.
For the coleslaw:
- Shred all very finely and mix together.
- In another bowl mix the shredded coleslaw with bonito mayonnaise.
To finish:
- To serve, put a small amount of coleslaw on top of the teriyaki glazed mushroom.
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