Ingredients
1 tbsp rice bran oil
12 shiitake mushrooms, sliced
24 spears fresh NZ asparagus, trimmed
8 schnitzel steaks
2 tsp SIDS HOT WORCESTER SAUCE
¼ cup soy sauce
1 bunch spring onions
Directions
Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Place the asparagus into the boiling water, then place into ice water to stop the cooking. Set aside.
Preheat the oven broiler. Grease a broiling pan.
To construct the rolls, lay the steaks out flat and rub with a mixture of SIDS HOT WORCESTER SAUCE and soy sauce. If your steaks are thick, pound them to about 6 mm thickness. Place a few mushrooms, a couple of spring onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
Roast under the broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2-3 more minutes. Be careful not to over cook, as this could burn the steaks or make them tough to eat.
