8 sosati sticks
± 400g mixed mushrooms (shitake, big brown, portabelinni etc)
1 T garlic, crushed
Pinch of salt
1 cup (chopped & loosely packed) mixed herbs (sage, rosemary, thyme, parsley, fennel etc)
Truffle oil for serving
Soak the sosati sticks in water for at least 10 minutes (to prevent them from burning on the grill while cooking).
Cut the large mushrooms into halves or quarters so that all the mushrooms are more or less the same size.
String the mushrooms onto the soaked kebab sticks.
Heat your griddle pan or get your fire ready.
Melt the butter in a pot. Add the garlic and salt and fry for a minute. Add the herbs and fry for another minute.
Place the kebabs on the grill or fire and brush with the melted herb butter while cooking, turning regularly.
Once the mushrooms are cooked (soft and juicy), serve immediately drizzled with truffle oil.
Tip: The mushrooms shrink quite a bit during cooking, so two kebabs per person won’t be too much.