Publications
- 400g - oyster mushrooms
- 1 - large red onion, cut into wedges
- 12 - bay leaves
- 2 - large garlic cloves, finely chopped
- 15ml - smoked paprika
- 10ml - ground cumin
- 5ml - each coriander seeds and peppercorns, coarsely ground
- - juice of 1 small lemon
- 45ml - olive oil
- 30ml - balsamic glaze, date syrup or pomegranate concentrate
Oyster mushrooms with their velvety white folds are ideal for marinating in a spicy oil because the cap absorbs loads of flavour. If you battle to find oyster mushrooms, use a mixture of button, brown and/or portobello mushrooms. Always cook at a high heat, whether you bake the mushrooms in the oven, pan-fry them or braai them over the coals, so that the outside can caramelise.
1. Remove the stalks of the mushrooms and make sure the caps are clean. Place with the onions and bay leaves in a baking dish. Mix the remaining ingredients to make a fragrant oil and mix this with the mushrooms. Add a generous pinch of sea salt flakes. Leave for 30 minutes to marinate.
2. Thread the mushrooms, onions and bay leaves tightly together on two long or four short kebab sticks. If you are using wooden skewers and you have time, soak them in water for 30 minutes to prevent them from catching alight due to the high cooking temperature.
3. Preheat the oven to 220°C. Now bake the kebabs for about 10 minutes, turn and bake for another 20 minutes. Turn once again and grill for 5 minutes on each side if you’d like caramelised tips here and there.
4. Drizzle the syrup or concentrate over the cooked mushrooms for a hint of sweetness with all the spicy flavours, and serve as a starter with flatbread. With a sprinkling of pomegranate rubies, baby spinach, tomato salad and Greek yoghurt with a spoonful of tahini stirred through it, this makes a crunchy, colourful meal. Hummus is also a delicious accompaniment.
