Charred oyster mushroom skewers, tamari, coriander seed, agave

  • Main
  • easy
  • 6 skewers
  • 30 minutes, plus 30 minutes marinating time

PT30M

PT30M

First published in 2022
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Ingredients

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Imperial

Marinade

Skewers

1

Begin by setting a pan over a low heat. Gently toast the coriander seeds until fragrant. Make sure to do this over a low heat so that the coriander seeds don't catch and burn

2

Put the tamari, the agave and oil in a mixing bowl. Finely grate the garlic, add to the tamari mix and whisk to combine. Once toasted, add in the coriander seeds whole

3

Add the mushrooms to the marinade, tearing apart any large ones into smaller chunks as you go, then toss to coat and leave for 30 minutes

4

Whilst the mushrooms are marinating, soak the skewers in cold water for 30 minutes as well - this stops them from catching alight on the grill

5

After 30 minutes, thread the mushrooms onto the 6 skewers, folding them over as you go to give them more chew and more texture

6

Pass the remaining marinade through a sieve and into a small saucepan and set on a medium-high heat. Reduce until the marinade becomes syrupy - it will bubble up when it has thickened sufficiently. You can test the consistency by spooning some onto a plate and chilling - if you can drag a finger through the mix and it stays put, it is ready

7

To cook your skewers, grill on the BBQ or a griddle pan for 10 mins on a medium heat, turning regularly. You want the mushrooms to be golden and caramelised

8

Once cooked, transfer to a plate and drizzle with the marinade reduction

First published in 2022
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