Ingredients:

200g shitake mushrooms, sliced 0.5cm thick

200g king oyster mushrooms, sliced 0.5cm thick

500g large beetroot

Oryx dessert salt to taste

Freshly cracked black pepper to taste

Noac cham basting and dipping sauce:

½ cup fresh lime juice

¼ cup castor sugar

2 red chillies, finely chopped

3 garlic cloves, finely chopped

Method:

Preheat the oven to 180 degrees Celsius. Place the beetroot in a roasting tray and add enough water to cover the bottom of the tray. Cover with foil and cook the beetroot until tender. Peel the beetroot, use a mandolin and slice the beetroot into 2mm slices.

To build the skewers:

Start with 3 slices of the shitake mushroom, followed by the king oyster mushrooms and then the thinly sliced beetroot, repeat the process until the skewers are full.

To make the noac cham:

Combine garlic, lime juice, chili and castor sugar and mix well.

Seasoned to your liking.

To braai:

Lightly brush the skewers with olive oil and cook over medium-hot coals, continuously basting with the nuoc cham to add a beautiful smoky element to the skewers. Braai until the mushrooms are cooked. Serve with more nuoc cham on the side.