Asian Marinated Mushrooms

400g small white button mushrooms
2 tablespoons tomato ketchup
1 tablespoon Kikkoman soy sauce
1 tablespoon grapeseed oil
1 teaspoon oyster sauce
2 tablespoons lime juice
1 teaspoon sesame oil
1 small red chilli, deseeded and chopped
1 teaspoon grated ginger
2 cloves garlic, thinly sliced

Wash and quarter the mushroom. Place all the other ingredients in a measuring jug, then add sufficient water to make a cup of liquid. Pour into a saucepan, bring to the boil and add the mushrooms. Simmer for five minutes then remove the mushrooms from the pan with a slotted spoon and place in a serving dish.

Return the pan to the heat and continue cooking the sauce for about five minutes until it has reduced by half and is turning syrupy. Pour over the mushrooms and allow them to cool in the liquid. Refrigerate if not required immediately. Serve at room temperature, garnished with finely chopped garlic chives.