Mixed Mushroom Sticky Skewers
These gorgeous mushroom skewers are an absolute dream, and a delicious way to enjoy meaty flavour and texture while eating plant-based food. You can get king oysters and portobellos at most major supermarkets, so go and make this tonight, and you'll be glad you did. Makes 6 skewers.
Serves
Ingredients
For the skewers
<item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 ½ tbsp golden caster golden - (or any brown sugar you have)<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>6 portobello mushrooms<item-todo-done><item-todo-done>10 king oyster mushrooms<item-todo-done>
For the flavour
<item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp sweet chilli sauce<item-todo-done><item-todo-done>4 tbsp tamari<item-todo-done><item-todo-done>1 tbsp harissa paste<item-todo-done><item-todo-done>2 tbsp rice vinegar<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>1 lime<item-todo-done>
To serve
<item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>1 spring onion<item-todo-done><item-todo-done>5 spring onions<item-todo-done>
Before you start
Large high sided frying pan or skillet | 6 wooden skewers, soaked in water for at least 1 hour (to stop them burning under the grill) | Mixing bowls | Large baking tray | Preheat grill
Prepare the mushrooms
- Cut the tops off the king oyster mushrooms and cut them in half
- Rip the mushroom stems into quarters lengthwise
- Cut the portobello mushrooms into 1cm thick slices
Cook the mushrooms
- Add the mushrooms to a large frying pan and turn the heat to medium heat
- Add 2 tbsp sesame oil, olive oil, 1/2 tbsp of the brown sugar, a good pinch of salt and stir for approx 10 minutes to let a lot of the moisture out of the mushrooms
Flavour the mushrooms
- Halve the lime and squeeze the juice into the pan
- Add the maple syrup, sweet chilli sauce, tamari, harissa, salt, sesame oil and rice vinegar to the pan and stir for a further 6-7 minutes to coat the mushrooms
Prepare the skewers
- Trim the spring onions, cut into 2 inch pieces and cut the pieces in half lengthways
- Take the pan of mushrooms off the heat and leave to rest for 5 minutes to cool slightly
- Push the mushroom pieces onto the skewers, 3 at a time with a piece of spring onion in between each trio of mushroom pieces
- Use all the mushrooms, you should have enough for 6 skewers
- Don't pour the marinade in the pan away
Finish the skewers
- Lie the mushrooms onto a baking sheet and grill for 5-6 minutes to char, turning halfway through
- Make a drizzle, by adding the remaining sugar to the pan and simmer over medium heat until you have a thin syrupy glaze
- Finely slice the last spring onion
- Take the skewers out of the oven and lay them out on a serving platter
- Drizzle over the glaze, sprinkle with sesame seeds, chilli flakes, spring onions and serve