for 8 pieces

Marinade

½ tbsp	Maizena cornflour
½ dl	balsamic vinegar
¼ dl	soy sauce
3 tbsp	maple syrup
4	garlic cloves, squeezed
2 cm	ginger, finely chopped
¼ tsp	ground coriander seeds
¼ tsp	chilli flakes, as desired

Skewers

200 g	mushrooms
150 g	shiitake mushrooms, halved if necessary
8	wooden skewers

Charcoal/gas/electric grill

a little

coriander, torn into pieces

How it's done

Marinade

Whisk the cornflour, balsamic and soy sauce in a pan. Add the maple syrup and all the other ingredients up to and including the chilli flakes, bring to the boil. Briefly reduce to a thickish sauce, stirring constantly, then allow to cool slightly.

Skewers

Mix the mushrooms with 3/4 of the marinade, thread the mushrooms onto the skewers. Set aside the remainder of the marinade.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally, and brush with the reserved marinade. Plate up the skewers, garnish with the coriander.

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