Wild Mushroom Kebab with Porcini Tahina and Crispy Shallots Recipe - Great British Chefs

Ingredients

• 1 bouquet garni
• 30g of dried porcini mushrooms
• 750ml of water
• 3 dried chillis
• 4 garlic cloves, smashed
• 50g of dried porcini mushrooms, rehydrated
• 120g of tahini
• 1 lemon, juice only
• 1 tsp salt
• 60ml of light soy sauce
• 50ml of balsamic vinegar
• 30g of caster sugar
• 1 tbsp of pomegranate molasses
• 1/2 tbsp of date syrup
• 500g of shiitake mushrooms, cleaned
• 500g of oyster mushrooms, cleaned
• 6 spring onions, cut into 5cm batons
• olive oil, for brushing
• 2 butter lettuce, (or cos lettuce if you prefer)
• 40g of crispy shallots
• 1 handful of fresh mint leaves
• 1 handful of coriander leaves
• flaky sea salt to season