Prosciutto, Mushroom and Rosemary Skewers


8 large stems fresh rosemary or bamboo skewers
1 tbsp olive oil plus extra for greasing
2 tbsp mirin
2 tbsp light soy sauce
2 tsp brown sugar
1.5 cups (about 32) button mushrooms -trimmed
16 thin slices prosciutto, halved


1. Remove rosemary leaves from the stems, leaving a few leaves on the ends of the stems. Reserve rosemary leaves. If using bamboo skewers, soak in cold water — 15 minutes.

2. Marinade: place oil, mirin, soy sauce, brown sugar in screw—top jar and shake well.

3. Place mushrooms in shallow dish and pour marinade over mushrooms and toss gently to combine. Stir through 1/4 cup reserved rosemary leaves - set aside to marinate - stirring occasionally.

4. Drain the mushrooms and reserve marinade.

5. Roll prosciutto and thread alternatively with the mushrooms onto the rosemary stem or bamboo skewers.

6. Place on hot cast iron plate and baste with marinade occasionally — until mushrooms are tender.


Replace the prosciutto with pancetta. Thread halved cherry tomatoes onto the rosemary stems or bamboo skewers with the mushrooms and pancetta.