Gochujang Mushroom Skewer Bowl

• total time: 20 minutes

Ingredients

1 punnet oyster mushrooms

1 portobello mushroom

2 tsp gochujang paste

1 tbsp agave syrup

1 tbsp dark soy sauce

1 tbsp rice vinegar

1 tbsp chilli oil

1/2 tsp MSG

Half a cucumber

1 handful fresh coriander

1 tbsp chilli crisp

1 cup edamame beans

Juice of half a lime

1 tsp salt

Serve with rice

Directions

Start by mixing together the marinade ingredients, pour over your mushrooms in a large bowl and toss to coat.

Wet your skewers, slide on your marinated mushrooms and place in the oven or grill for 15/20 mins, until slightly charred.

Smash your cucumber and chop it up, add it to a bowl with the coriander, edamame, lime juice, salt and chilli crisp.

Cool your rice and plate up, top with the smashed cucumber salad then the mushrooms. Top with toasted sesame seeds and any remaining marinade brush onto the mushrooms.