Instructions

• Remove the mushroom stems. Place the mushrooms stems, salt, tomato paste, brown sugar and coffee or espresso and soy sauce in 2 liters of water and cook on high heat until reduced to 1 cup. Strain and discard mushrooms stems. Cool stock.
• Slice the mushrooms caps into 3-4 pieces vertically.
• Heat oil in a large skillet. Add the onions and stir until soft and begin to caramelise to a golden brown. The caramelised onions will bring rich flavour to the ribs.
• Add garlic and remaining mushrooms.
• Saute until water evaporates and mushrooms start to brown. Switch off flame. Cool mixture.
• Preheat oven to 350F.
• Blitz to cooled mushroom mixture to a paste in the blender. Add ketchup, peanut butter and blitz again.
• In a mixing bowl combine the wheat gluten and mushroom paste. Slowly add the mushroom stock as required to form a thick loose dough.
• Spread the dough in the oiled pan. Bake in a preheated oven for 30-40 minutes in the middle rack until set but not hard. Remove and using a sharp knife cut into sizes desired. Cool in the pan. Remove only once the dough is at room temperature.
• Slather with bbq sauce.
• Heat more vegetable oil in a grill pan and grill each piece until grill marks for on either side.
• Slather with more bbq sauce and serve with fried rice or noodles.