Grilled skewers of chestnut mushrooms, red onion, and pak choi with Soy-Yuzu dressing

Serves 4 persons

Ingredients

• 16 chestnut mushrooms, carefully cleaned
• 1 red onion, peeled and quartered
• 1 small pak choi, separated into stems and leaves
• 4 elegant skewers
• Cold-pressed rapeseed oil
• Fine sea salt
• Freshly ground black pepper

For the dressing:

• 4 tablespoons aged soy sauce
• 1 tablespoon fresh yuzu juice
• 4 tablespoons cold-pressed rapeseed oil
• A dash of toasted sesame oil
• 1 teaspoon roasted sesame seeds

Method

Prepare the Vegetables:
Gently clean the mushrooms and pat them dry. Peel and quarter the red onion, separating the layers. Finely chop the pak choi leaves and cut the thicker white stems into even pieces.

Build the Skewers:
Thread one mushroom onto each skewer, piercing through the stem and cap. Alternate with a layer of onion and a piece of pak choi stem. Repeat this layering twice more, finishing elegantly with a mushroom.

Season and Grill:
Lightly brush the skewers with rapeseed oil and season delicately with sea salt and freshly ground black pepper. Using the culinary technique of grilling, cook the skewers over moderate heat, turning frequently, until the vegetables are tender and beautifully caramelised.

Prepare the Vinaigrette:
In a small mixing bowl, whisk together the soy sauce, yuzu juice, rapeseed oil, sesame oil, sesame seeds, and the finely chopped pak choi leaves to create a bright, aromatic dressing.

Presentation:
Plate each skewer with precision and finish with a generous spoonful of the soy-yuzu vinaigrette, allowing the dressing to cascade over the warm, grilled vegetables.

Used culinary technique : 

Grilling