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Recipe Of The Month

Chargrilled Oyster Mushrooms and Asparagus*[V]

Chargrilled Oyster Mushrooms and Asparagus*[V]

Serves 4 People

Chargrilled Oyster Mushrooms and Asparagus


  • 20 asparagus                                                          
  • 1l water
  • 20 oyster mushrooms
  • 2dsp rapeseeds oil
  • 100g iceberg lettuce sliced finely
  • 1dsp sugar
  • 1tsp roasted white sesame seeds

Ingredients for sauce:

  • 80ml light mayonnaise
  • 20ml fresh milk
  • 2dsp English mustard
  • 2dsp sugar syrup
  • 1dsp rice vinegar
  • 4dsp Thai light soy sauce
  • 2dsp dark soy sauce
  • 2dsp water
  • 50g ginger
  • 4dsp sugar
Chargrilled Oyster Mushrooms and Asparagus

Cooking Method

  • To make mustard mayonnaise, you add mayonnaise, milk, sugar syrup, mustard and rice vinegar into a bowl and mix well until all combined. Keep to one side.
  • Make a ginger soy sauce by adding Thai light soy sauce, dark soy sauce, water, sugar and ginger in a saucepan.
  • Slowly cook and bring to a simmer until the sauce is thick, then add the sauce through the sieve and keep to one side.
  • Bring a saucepan to a high heat and add water and sugar and bring it to boil.
  • Add asparagus and cook on a medium heat for about 11 to 12 minutes.
  • Once the asparagus is ready, place it straight into ice water to keep it crunchy and green.
  • Bring your grill pan to a medium to high heat and add a dash of oil.
  • Grill the asparagus and oyster mushrooms on both sides until they are cooked, this should take 2 minutes on both sides.
  • Place them on finely sliced iceberg lettuce and dress with mustard mayonnaise and ginger soy sauce.
  • To garnish, sprinkle with roasted white sesame seeds.

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