Meet The Mushroom King Derek Sarno Whilst He Shows Us How To Make Meat-Like Kebabs!

Welcome back to episode 6 of Supper Surfing. The Derek Sarno, AKA the mushroom king and founder of ‪@DerekSarnoChef‬ shows me how to make the most incredible meaty mushroom skewers. We sit down to talk all things going from a meat eating chef to vegan, living in a monastery, training chefs at Whole Foods, heading up plant-based at Tesco, founding Wicked Kitchen with Chad Sarno and more.

Supper surfing is the series where I visit different peoples homes & challenge them to cook a vegan meal for me, showing that (well hopefully!!) everyone can cook a good vegan supper.

RECIPE: Wicked Meaty Lions Mane Mushroom and Bell Peppers
INGREDIENTS:
1 Lions Mane Mushroom, fresh, soft ball size.
3 Bell peppers, variety of colours. (Green, Yellow, Red) Cut into 1inch/3cm size cubes
Marinade:
2 TBS Olive Oil
2 TBS Ginger, fresh chopped
1 TBS Garlic, fresh chopped
2 Limes, juiced and added to garlic
2 TBS soy sauce
1 TBS agave or sugar
1 tsp beet powder or 100ml beet juice

METHOD:
In a large bowl add all marinade ingredients and mix well.
Tear Lions Manes into small golf ball size pieces that will fit well on a skewer and add to a large bowl.
Keep cubed peppers separate.
Toss and mix Lions Mane pieces together and let sit for a few minutes they will soak it up like a sponge. When ready, squeeze each mushroom piece gently to release as much liquid as possible and set aside to skewer saving the liquid to baste with when on the grill. Whisk in some extra oil (2 TBS) if needed for basting.
Add peppers and mushroom to skewer. Grill on medium hot grill flipping and basting frequently until charred. In this video recipe we removed them from the skewer and did a quick pan sear to reheat when we were ready to eat. Enjoy!

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