Charred oyster mushroom skewers, tamari, coriander seed, agave
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These charred oyster mushroom skewers with a tamari, coriander seed and agave reduction from Helen Graham make a great vegan starter or can be served as mezze. Oyster mushrooms have a particularly meaty texture that holds up well to grilling, and are well worth seeking out.
Ingredients
Marinade
- 120g of tamari
- 120g of agave syrup
- 200ml of rapeseed oil
- 10g of garlic
- 10g of coriander seeds
Skewers
- 400g of oyster mushrooms
Equipment
- Wooden skewers
Method
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
- 10g of coriander seeds
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
- 120g of tamari
- 120g of agave syrup
- 200ml of rapeseed oil
- 10g of garlic
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
- 400g of oyster mushrooms
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
After 30 minutes, thread the mushrooms onto the 6 skewers, folding them over as you go to give them more chew and more texture
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
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
Once cooked, transfer to a plate and drizzle with the marinade reduction
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Charred oyster mushroom skewers, tamari, coriander seed, agave
