Oyster Mushroom Skewer Recipe
What makes the Oyster Mushroom Skewer Recipe so so good is the flavor-packed yogurt tahini marinade, you don’t want to miss it!
Recipe
Oyster Mushroom Skewer Recipe
Ingredients and Method
OYSTER MUSHROOM SKEWER RECIPE
6-8 skewers
- 300 g oyster mushrooms
- olive oil for brushing the grill pan or griddle
MARINADE
- 1/2 cup vegan Greek yogurt
- 2 tbsp tahini
- 2 tbsp vegan mayonaise
- juice and zest of 1 lemon
- 2 tbsp olive oil
- 1/2 tsp Aleppo chili or other mild red pepper flakes
- 1/2 tsp yellow curry powder
- 1/3 tsp turmeric
- 1 tsp ground cumin
- salt & pepper to taste
- 1/2 yellow onion
- 2 small mild green peppers or 1 jalapeño
- 1 tbsp cornstarch
SERVE WITH
Bread, sumac onions & cucumber-garlic yogurt
OYSTER MUSHROOM SKEWER RECIPE
6-8 skewers
- Place all ingredients for the marinade in a food processor or blender and blend until smooth. Adjust seasoning to taste.
- Clean the oyster mushrooms with a clean damp kitchen towel.
- Tear oyster mushrooms into smaller chunks and pour the marinade over the mushrooms. Gently combine until all pieces are well coated.
- Cover and let sit in the fridge for at least 1 hour.
- If you’re using wooden skewers, soak them for 30-60 minutes before cooking the skewers.
- Thread the mushroom pieces tightly onto the skewer. Brush your grill pan/ barbecue griddle with oil, and grill the skewers over medium-high heat until they are golden brown on both sides. If you want, you can put a little pressure on the skewer at the beginning to draw out more moisture faster, but be careful not to burn them instead.
- Serve with flatbread and vegetables with condiments such as pickles, sumac onions and vegan garlic, and yogurt sauce with dried mint.
