Balsamic Glazed Oyster Mushrooms - Shawarma Style
This oyster mushroom shawarma might look intimidating, but it's so easy to make and the result is nothing short of absolutely delicious. The hot spice rub is complemented perfectly with a zippy lemon balsamic glaze, and everything is completed in the oven until it's perfectly caramelized. Serve in sandwiches, with rice, on its own - it's delicious any way.
Equipment
- 4 wooden skewers
- 1 Skillet
- 1 large baking sheet
- 1 marinating brush
- 1 sheet of parchment paper
Ingredients
- 1 & 1/2 lbs oyster mushrooms cleaned and whole
- 5 tbsp olive oil
- 3/4 tsp each of cumin, coriander, garlic powder, chili powder, turmeric, smoked paprika
- 1/2 tsp each of red pepper flakes and kosher salt
- 1 lemon for juicing
- 3 tbsp balsamic glaze
Instructions
- Preheat the oven to 400°F. Put a pan or skillet on medium heat.
- Tear apart the oyster mushrooms into large, flat chunks. You want them to look kind of like steaks. Drizzle them with olive oil.
- Lay the oyster mushrooms flat in the pan, and cook for about 3-4 minutes on each side until the mushrooms are golden brown and all the moisture has released and evaporated. You can use a grill press or spatula to press them down to help speed up the process.
- Place the oyster mushrooms on paper towels to drain, and make your spice mix & glaze.
- In a small bowl, whisk together the olive oil and all the spices. In another bowl, mix together the lemon juice and balsamic glaze.
- With the oyster mushrooms laying flat, brush each side with a liberal layer of the spice mix.
- On a parchment lined baking sheet, layer the mushrooms on top of each other into a shawarma "shape" Add the 4 skewers to help the mushrooms stand upright.
- Drizzle the shawarma with the glaze, making sure to get in all the crevices. Wipe up any glaze that gets on the parchment paper to prevent scorching.
- Bake for 10 minutes at 400°F, add the rest of the glaze and bake another 10 minutes.
- Remove from the oven and slice down the edges to serve!