What a great presentation these mushrooms make . i like to serve them as an appetizer with the sauce on the side . The mushrooms ( of your choice , I like baby bellas ) are grilled and just as they are done , brushed with some of the sauce and served . Careful not to brush on the sauce too early as the peppercorns burn very easily.
Adapted from Sanjeev Kapoor
1/4 cup black peppercorns , try to use Tillicherry they are most flavorful
3/4 cup vegetable oil
3 medium onions , sliced
30 cloves garlic , sliced
4 one inch pieces ginger , sliced
3/4 cup vegetarian oyster sauce
1 1/2 cups tomato ketchup
1/2 cup plus 2 tbs Rice wine vinegar
5 tsp sugar
3 tbs dark soy sauce
3 1/2 tsp salt
16 medium button mushrooms
1 tbs freshly squeezed lemon juice
Crush the black peppercorns in a spice grinder . Heat oil in a pan , add onions and saute for a minute . Add ginger and garlic and saute for 2 minutes. Add crushed peppercorns and continue to saute for 2 minutes . Add vegetarian oyster sauce and ketchup and mix. Add vinegar , sugar , dark soy sauce and salt and stir. Stir over low flame till sauce is thick enough to lightly coat mushrooms . Blend in blender till smooth . Set aside.
String the mushrooms on to toothpicks and place them on a preheated grill pan . Sprinkle on lemon juice then salt and continue grilling . Sprinkle some water on the mushrooms and grill until almost done . Lightly brush on some sauce onto the mushrooms , cook for a minute more . Serve hot with the extra sauce on the side .