Mushroom Sosaties for the Braai

These mushroom sosaties have a smoky tender flavour which will have you coming back for more while the herb sauce gives the dish a burst of freshness. Serve as a braai snack or as a side dish to a main meal.


Cooking Methods

  • Braai

Prep Time

16 minutes

Cooking Time

20 minutes


For the Mushroom Sosaties:

    200g mushrooms of your choice

    80g butter, softened

    Zest of 1 lemon

    2 garlic cloves, finely minced

    10ml (2 tsp) Worcestershire sauce

    5ml (1 tsp) Dijon mustard

    Rosemary sprigs or wooden skewers

    Salt and black pepper, to taste

For the Herb Dressing:

    1 punnet Italian parsley, finely chopped

    1 small garlic clove, finely minced

    Zest and juice of 1 lemon

    10g caper berries, finely chopped

    4-5 sweet piquanté peppers, finely chopped

    45ml (3 Tbsp) olive oil

    Salt and black pepper, to taste


For the Mushroom Sosaties:

    Remove the stems of the mushrooms. Combine the butter, lemon zest, garlic, Worcestershire sauce and mustard. Season to taste.
    Skewer the mushrooms onto the rosemary sprigs or wooden skewers. Brush some of the butter onto the mushroom sosaties and braai on a high heat for about 6-8 minutes while turning regularly and basting with the flavoured butter using a rosemary sprig.

For the Herb Dressing:

    Combine all ingredients in a small bowl, season to taste, mix well and serve with the braaied mushroom sosaties.