Serves 4 with an accompaniment such as fried rice or noodles
A well oiled 9 by 9 inch oven proof pan
250 grams vital wheat gluten
300 grams white mushrooms, wiped clean
200 grams white onions finely chopped1/2
3 cloves garlic finely chopped
4 tbsp vegetable or peanut oil
1 tbsp tomato ketchup
3 tablespoons peanut butter
2 tablespoons fresh espresso or use 1 teaspoon instant coffee
2 teaspoon soy sauce
1 teaspoon brown sugar
2 tbsp tomato paste
1 tsp kitchen salt
FOR BBQ SAUCE-
Combine and cook for 15 minutes on a low flame.
1 cup good quality smoky bbq sauce
2 tbsp Gochujang (or use a hot sauce of your choice)
3 tbsp sesame oil (or to taste)
1 teaspoon toasted sesame seeds
1 tsp white vinegar
1 tsp beet powder
1/2 cup Coca Cola
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.