Ingredients
- 700g mixed wild mushrooms, oyster mushrooms or king oyster mushrooms
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp pomegranate molasses
- 1 tbsp maple syrup
- 1 garlic clove, grated
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- For the Porcini Tahina:
- 20g dried porcini mushrooms
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove
- 4 tbsp warm water
- Pinch of salt
- To Serve:
- Lettuce leaves or flatbreads
- Crispy shallots
- Fresh herbs
- Lemon wedges
Nutrition (per serving)
- Calories: 360
- Protein: 11g
- Fat: 23g
- Carbs: 24g
Method
- Soak the dried porcini in hot water for 15 minutes.
- Blend the tahini, lemon juice, garlic, soaked porcini, a little soaking liquid, warm water and salt into a smooth sauce.
- Mix olive oil, soy sauce, pomegranate molasses, maple syrup, garlic, paprika, cumin and pepper.
- Toss the mushrooms in the glaze and leave for 30 minutes.
- Thread the mushrooms onto skewers.
- Grill or BBQ over high heat, brushing with glaze as they cook.
- Cook until softened, sticky and lightly charred.
- Serve with porcini tahina, crispy shallots, herbs and lettuce or flatbreads.
Notes
King oyster mushrooms work especially well because they stay meaty on the grill. Keep glazing as they cook for the best sticky finish.