- 700g rump, diced into 2cm cubes
- 700g oyster mushrooms
- 16 wooden skewers
- 1 clove garlic
- 4 spring onions, sliced
- 1 shallot, sliced
- 100g currants
- 50ml olive oil
- 30ml red wine vinegar
These Dandaragan Organic Beef and mushroom skewers are perfect for entertaining. A tried and true combination, the beef and mushrooms are elevated with an agrodolce marinade that once you have tried, you will want to use on everything! Agrodolce is a staple of Italian cooking translating to – ‘agro’ Italian for sour and ‘dolce’, meaning sweet. The blend of sweet and sour in this recipe is from red wine vinegar and sweet currants.
Place the garlic, spring onion, shallot and currants together with the olive oil in a small pot. Cook on low until the shallots are softened, then add the red wine vinegar.
Blend together until you have a smooth marinade.
Place the diced rump and agrodolce marinade in a bowl. Leave in the fridge for 1 hour.
Pan fry the mushrooms in olive oil, salt and pepper. Set aside on a paper towel to absorb the extra moisture from the mushrooms.
Take the wooden skewers, and on each skewer alternate 1 piece of marinated rump and 1 mushroom until the skewer is half filled with beef and mushrooms.
Place the assembled skewers onto a flat tray, and season generously with salt and pepper. Grill on the BBQ for 3-4 minutes on all four sides, then allow to rest for 5 minutes.
Serve with a simple green salad or fresh bread.