Mixed Mushroom Sticky Skewers

Super simple
Super simple
Super simple
Super simple
0:30 m

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.

Start cooking ➞




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

Cost per portion


CO2e per portion

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