Oyster Mushroom Satay
These oyster mushrooms are a true fusion recipe. They are inspired by Morrocan and Malaysian flavors and come out with charred edges, a crispy exterior and are just packed with heat.
Equipment
- 8-10 skewers
Ingredients
- 1/4 cup harissa paste
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 1 teaspoon smoked paprika
- 1 tablespoon rice vinegar
- 1 pound oyster mushrooms
- Optional scallions and toasted sesame seeds for topping
Instructions
- Preheat your oven to 425°F.
- In a small bowl whisk together the harissa paste, olive oil, soy sauce, paprika and rice vinegar. Taste and feel free to adjust the seasoning to your preference (this also depends on your harissa paste, so feel free to adjust based on your paste's savoriness and spice level).
- Tear apart the oyster mushrooms, you want small chunks and strips.
- Fold over each piece of mushroom onto the skewer, forming about a 6-8 inch stretch of mushrooms on each stick.
- Generously brush each skewer with the harissa mixture. Place the skewers on a parchment-lined baking sheet.
- Roast the skewers at 425°F for 10 minutes, then flip and roast for another 8-10 minutes or until the skewers are dark red and caramelized. This might take more or less time depending on your oven and the moisture content of your mushrooms, so keep an eye on them!
- Remove the skewers from the oven. Then top the skewers with chopped scallions and toasted sesame seeds and serve warm.