Crispy Tamari Mushroom Skewers
We’re slightly obsessed with these sticky, golden mushrooms at the moment! The star of the show, the oyster mushrooms, have a delicious texture that's perfect for carrying bold flavours. Paired with lightly pickled veg and a herby green salad, this dish is a delight of textures and surprisingly easy to put together.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10.5 oz oyster mushrooms
- 2 tablespoons tamari
- 2 tablespoons maple syrup
- 2 tablespoons olive/sesame oil
- 1 small chunk of ginger
- 2 cloves garlics
- 4 wooden skewers
Instructions
- 1
Preheat the oven to 200°C fan / 425°F. To make the skewers, separate any large clusters of mushrooms, place in a large bowl and toss together with the tamari, maple syrup, oil, ginger and garlic.
- 2
Thread the mushrooms onto the skewers, making sure they’re not too tightly packed together. Place on a large, shallow baking tray (without baking parchment) and pour over any remaining marinade. Bake for 20 minutes until super crispy and golden.
- 3
Meanwhile, in a small bowl, combine the chili, cucumber, celery, vinegar and a generous pinch of salt. Set aside to marinate.
- 4
Once the mushrooms are ready, remove from the oven and divide between plates or bowls. Add the pickled veg and a generous handful of lettuce. Scatter over the herbs, pine nuts and a pinch of chilli flakes (if using). Delicious with steamed brown basmati rice.