Hello there. I’ve been back in the kitchen for my post this month and I have a very tasty recipe to share, perfect for this time of year when it’s still a bit on the chilly side.

If you’re a regular reader of my recipes you’ll know that I’m not a huge fan of fiery food. However, I discovered this Korean paste a while ago and really enjoy it’s rich umami flavour and spicy chilli heat. I’m sure there are brands on the market which are very hot but this blend is just right for me, and it’s gluten-free and vegan as well 🙂

I chose chestnut (or brown) mushrooms for this recipe because they have a “meaty” texture but large flat or Portobello mushrooms will work just as well I’m sure. Prepare the ingredients the day before you want to serve the mushrooms. This will allow the marinade time to draw out some of the moisture from the mushrooms. Serve them as a side dish for 4 people or as a main course for 2-3. They also make a delicious filling for steamed sesame buns – see my recipe here Steamed sesame buns (gluten-free; dairy-free; vegan)

Serves: 2-4

Ingredients

• 2 fat cloves of garlic
• 15g root ginger
• 4 tbsp sunflower oil
• 2 tbsp gluten-free, vegan Gochujang paste
• 2 tbsp maple syrup (or other plain plant syrup)
• 1 tbsp light brown sugar
• 1 tbsp light gluten-free soy sauce
• 500g chestnut mushrooms, wiped
• Sesame seeds, chopped red chilli and spring onion to serv

1.Peel and finely chop the garlic and ginger. Place in a large bowl and mix in all the ingredients except the mushrooms.

2. Slice the mushrooms thickly, and add to the bowl in batches, mixing with the marinade ingredients to make sure all the slices are coated. Cover and chill overnight.

3. The next day, drain the mushrooms, reserving the marinade and pouring into a small saucepan. Put the mushrooms into a shallow roasting tin and place in the oven. I don’t preheat my oven for recipes like this, I just set it to 200°C, 180°C fan oven, gas 6 and leave the mushrooms for 30 minutes until tender and cooked through.

4. While the mushrooms are cooking, bring the marinade to the boil and simmer for about 10 minutes until reduced by half. When the mushrooms are ready, pour the reduced mixture over them and mix well.

5. Serve the mushrooms with sesame seeds, chopped chilli and spring onion. Great spooned over rice, pasta or noodles. I hope you enjoy this recipe as much as I do. I hope to see you again next month and thanks as always for stopping by 🙂