Mushrooms with Garlic and Chilli Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

When you are planning a barbecue for friends and family, it can be tricky finding something really special for the vegetarians in the party. These tasty mushroom kebabs are ideal because they look, smell and taste wonderful.


  • 12 large field (portobello), chestnut or oyster mushrooms or a mixture, cut in half
  • 4 garlic cloves, coarsely chopped


  1. If using wooden skewers, soak eight of them in cold water for at least 30 minutes to prevent them burning over the barbecue or under the grill.
  2. Make the dipping sauce by heating the sugar, rice vinegar and salt in a small pan, stirring occasionally until the sugar and salt have dissolved. Add the garlic and chilli, pour into a serving dish and keep warm.