Ingredients
- 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
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.
© 2023 All content copyright: Tara Deshpande