Simon Rimmer served up tasty Teriyaki King Mushrooms with sticky rice on Sunday Brunch.

The ingredients are: 6 x king oyster mushrooms, halved lengthways.

For the Marinade/sauce: 80ml soy sauce, 80ml mirin, 20g sugar, 1 tablespoon red miso, 50ml nut oil (or plain vegetable oil), 6 finely chopped spring onions, 5cm piece ginger cut into matchsticks and 2 cloves garlic, sliced.

Serve with sticky rice, chopped toasted peanuts and lime.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.