Gochujang Glazed Mushroom Skewers with Fennel Bean Salad
A punchy, flavour-packed dish where smoky, caramelised mushrooms meet a bright, crunchy fennel salad. The heat and umami of gochujang are balanced with fresh herbs, citrus and a touch of sweetness, perfect for a light lunch or a vibrant dinner plate that still feels deeply satisfying.
Takes 30 minutes
Serves 2
Ingredients
Mushroom Skewers
- 2 portobello mushrooms
Gochujang Sauce
- 30 g gochujang 2 tbsp
- 20 g maple syrup 1 tbsp
- 5 g rice vinegar 1 tsp
- 15 g sesame oil 1 tbsp
- 15 g tamari 1 tbsp
Fennel Salad
- 1 bulb fennel finely sliced
- 1 × 400g tin cannellini beans drained and rinsed
- ½ red chilli finely diced
- 10 g fresh mint chopped
- 10 g fresh dill chopped
- Zest of 1 lemon
Dressing
- 45 g olive oil 3 tbsp
- 40 g maple syrup 2 tbsp
- Juice of ½ lemon
- Salt to taste
Instructions
Prepare the mushrooms
- Bring a pot of salted water to the boil. Add the portobello mushrooms and simmer for 2 minutes to soften. Drain well and allow to cool slightly.
Make the sauce
- In a small bowl, mix together the gochujang, maple syrup, rice vinegar, sesame oil and tamari until smooth.
Cook the skewers
- Thread the mushrooms onto skewers. Heat a pan over medium-high heat with a little oil. Cook for 6–8 minutes, turning occasionally, until golden and lightly charred. Brush generously with the gochujang sauce in the final minutes so it caramelises.
Prepare the salad
- Combine the sliced fennel, cannellini beans, red chilli, mint, dill and lemon zest in a large bowl.
Make the dressing
- Whisk together the olive oil, maple syrup, lemon juice and a pinch of salt until emulsified.
Assemble the salad
- Pour the dressing over the salad and toss well to coat. Taste and adjust seasoning if needed.
Serve
- Serve the hot glazed mushroom skewers alongside the fresh fennel salad.
