Mixed Mushroom Sticky Skewers — a plant-based Other recipe by BOSH!
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Mixed Mushroom Sticky Skewers

These sticky mushroom skewers are one of those recipes we keep coming back to, honestly. There's something about the combination of king oyster and portobello mushrooms that just works so well on a skewer, they get this incredible meaty texture and soak up all those sticky, savoury flavours like a dream. We're talking umami-packed, slightly caramelised, with that gorgeous glossy coating that makes them look almost too good to eat. They're a proper crowd-pleaser as a side dish and once you've made them, you'll want them at every barbecue or dinner spread you do.

Cook: 30 min
Serves 4

Before You Start

  • Large frying pan
  • Metal or wooden skewers
  • Baking sheet

Ingredients

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

Method

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
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
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
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
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

Tips & Variations

  • Prep your skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before cooking so they don't burn. Metal skewers work great here too and you can use them again and again.
  • Get the pan hot enough: Don't rush the initial cook on the mushrooms. Medium heat and patience is what gets you that golden, caramelised exterior. Crank it up too high and they'll catch before the moisture has a chance to escape.
  • Make it a main: We find these work really well served over steamed rice with a drizzle of extra sauce and some sliced spring onions on top. Suddenly it's not just a side, it's the whole dinner.

Why This Works

The trick here is cooking the mushrooms in sesame oil and brown sugar before they even hit the skewer, which draws out the moisture and lets them caramelise properly rather than just steaming. That step is what gives you that sticky, almost lacquered finish rather than soggy mushrooms, and trust us on this one, it makes all the difference. The mix of king oyster and portobello also gives you two totally different textures in every bite, which keeps things really interesting.