Vegan Mixed Mushroom Sticky Skewers Bosh TV

Mixed Mushroom Sticky Skewers

  • Super simple
  • 0:30 m
  • 15 ingredients

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.

Serves: 4

Ingredients

For the skewers

  • 2 tbsp toasted sesame oil
  • 2 tbsp olive oil
  • 1 ½ tbsp golden caster golden - (or any brown sugar you have)
  • Salt & pepper to taste
  • 6 portobello mushrooms
  • 10 king oyster mushrooms

For the flavour

  • 1 tbsp toasted sesame oil
  • 2 tbsp maple syrup
  • 2 tbsp sweet chilli sauce
  • 4 tbsp tamari
  • 1 tbsp harissa paste
  • 2 tbsp rice vinegar
  • salt to taste
  • 1 lime

To serve

  • 1 tsp chilli flakes
  • 1 tbsp sesame seeds
  • 1 spring onion
  • 5 spring onions

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

Step 1

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

Ingredients

  • Salt & pepper to taste
  • 6 portobello mushrooms
  • 10 king oyster mushrooms

Step 2

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

Ingredients

  • 2 tbsp toasted sesame oil
  • 2 tbsp olive oil
  • 1 ½ tbsp golden caster golden - (or any brown sugar you have)
  • 5 spring onions

Step 3

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

Ingredients

  • 1 tbsp toasted sesame oil
  • 2 tbsp maple syrup
  • 2 tbsp sweet chilli sauce
  • 4 tbsp tamari
  • 1 tbsp harissa paste
  • 2 tbsp rice vinegar
  • salt to taste
  • 1 lime

Step 4

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

Step 5

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

Ingredients

  • 1 tsp chilli flakes
  • 1 tbsp sesame seeds
  • 1 spring onion