MUSHROOM POPCORN

SERVES 2-4 (AS A SNACK) PREP 10 MINS COOK 12 MINS

300g small button mushrooms 2 tbsp soy sauce 2 tbsp honey splash of olive oil sweet chilli sauce, sauce of equal parts soy and honey, to serve

PANKO CRUMB MIX

1 cup panko (or Japanese-style breadcrumbs) 1 cup plain popcorn crumbs (blitzed in the food processor) 1 tbsp sesame seeds 1 tsp dry oregano zest ½ lemon 1 Preheat oven to moderate, 180°C. Line an oven tray with baking paper. 2 PANKO CRUMB MIX In a large bowl, mix panko, popcorn, sesame seeds, oregano and lemon zest.

3 Arrange mushrooms on tray. Drizzle with combined soy, honey and olive oil. Roast 10-12 mins until tender. Remove from the oven.

4 Coat mushrooms in panko mix, one at a time, making sure they’re coated evenly and covered entirely.

5 Serve in a popcorn box with sweet chilli and honey-soy dipping sauces.

You don’t need to do any preparation on the mushrooms before using. MIGUEL’S TIP