400 g Button mushrooms, trimmed
⅔ cup Soy Sauce (Salt reduced)
2 tbsp Sweet chilli sauce
2 tbsp Brown Sugar
2 tbsp Olive oil
12 Pancetta Slices
1
Place mushrooms into a shallow dish so they sit in a single layer.
2
Combine soy sauce, sweet chilli, sugar and oil in a screw-top jar. Shake well to combine. Pour over the mushrooms. Toss to coat. Cover and set aside for 30 minutes, tossing occasionally.
3
Thread mushrooms and pancetta slices in a concertina fashion onto bamboo skewers.
4
Preheat a barbecue plate or frying pan on medium-high heat. Add mushroom skewers and cook, turning often for 10 minutes or until pancetta is cooked and mushrooms golden.
Serve skewers for entertaining, with a salad or as side dish for any type of BBQ meat.
Ingredients
400 g Button mushrooms, trimmed
⅔ cup Soy Sauce (Salt reduced)
2 tbsp Sweet chilli sauce
2 tbsp Brown Sugar
2 tbsp Olive oil
12 Pancetta Slices