These mushroom sosaties have a smoky tender flavour which will have you coming back for more while the herb sauce gives the dish a burst of freshness. Serve as a braai snack or as a side dish to a main meal.
200g mushrooms of your choice
80g butter, softened
Zest of 1 lemon
2 garlic cloves, finely minced
10ml (2 tsp) Worcestershire sauce
5ml (1 tsp) Dijon mustard
Rosemary sprigs or wooden skewers
Salt and black pepper, to taste
1 punnet Italian parsley, finely chopped
1 small garlic clove, finely minced
Zest and juice of 1 lemon
10g caper berries, finely chopped
4-5 sweet piquanté peppers, finely chopped
45ml (3 Tbsp) olive oil
Salt and black pepper, to taste
Remove the stems of the mushrooms. Combine the butter, lemon zest, garlic, Worcestershire sauce and mustard. Season to taste.
Skewer the mushrooms onto the rosemary sprigs or wooden skewers. Brush some of the butter onto the mushroom sosaties and braai on a high heat for about 6-8 minutes while turning regularly and basting with the flavoured butter using a rosemary sprig.
Combine all ingredients in a small bowl, season to taste, mix well and serve with the braaied mushroom sosaties.
